Garlic Lime Shrimp and Quinoa Salad

• Gluten free

• Seafood

  • 1 lb Shrimp, medium large

• Produce

  • 1 Avocado
  • 1 cup Black beans
  • 1 cup Cherry tomatoes
  • 1/4 cup Cilantro
  • 2 Garlic cloves
  • 3 Lime
  • 1/2 Red onion, small
  • 1 1/2 cups Sweet corn, frozen and thawed or fresh

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 2 tbsp Honey

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1/2 tsp Kosher salt
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 1 cup Water

Found on kitschencat.com

Description

Ingredients

• 1 cup uncooked quinoa
• ¾ cup chicken broth
• 1 cup water
• ½ teaspoon salt
• 1 lb medium-large shrimp, peeled and deveined
• ¼ cup olive oil
• 1 lime, juiced
• 2 garlic cloves, minced
• ½ teaspoon cumin
• salt and pepper to taste
• ¼ cup olive oil
• 2 tablespoons honey
• 2 limes, juiced
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1½ cups sweet corn (frozen and thawed or fresh)
• 1 cup black beans
• 1 avocado, thinly sliced
• ½ small red onion, diced
• ¼ cup cilantro, chopped
• 1 cup cherry tomatoes, halved

Directions

• Rinse quinoa under cold water then place in medium size saucepan along with chicken broth, water, and salt. Bring to a boil and simmer for 15 minutes, covered.
• Take off of heat and let sit for 5 minutes with the lid on.
• While quinoa is cooking, combine shrimp, olive oil, lime juice, minced garlic, cumin, and salt and pepper and mix until shrimp is coated. Let set for 5 minutes.
• If using the pressure cooker for your shrimp, put them in the pot and cook on high pressure for 2 minutes with a quick release.
• If cooking on the stovetop, place in a large skillet over medium high heat and cook for 4-5 minutes until shrimp is pink and opaque.
• Whisk together all ingredients for the dressing.
• Assemble salad by combining shrimp and all other prepped vegetables, then drizzle with dressing and serve either warm or cold.