SHRIMP****Quinoa & Bean Bowl with Warm Shrimp

By Unblond1

02/05/15 - Yummy for both. The salad makes enough for three servings instead of two, though.

Ingredients

• 3/4 cup (125 g) cooked quinoa
• 3/4 cup black beans, rinsed or thawed
• 1/2 cup corn, thawed
• 1/4 avocado, diced
• 8 - 10 cherry tomatoes, halved or quartered
• 1 tbsp fresh parsley or cilantro, chopped
• 1 small garlic clove, grated
• 1 1/2 tbsp olive oil
• salt and pepper to taste
• 1/4 to 1/2 lemon, juiced (I used one whole regular lime)
• For the Shrimp
• 10 large shrimp, thawed (tails removed for ease of eating)
• 1/2 tsp red pepper flakes (this is a good amount and the heat comes through, which is nice against the coolness of the salad itself)
• 1/2 tablespoon olive oil
• 1 garlic clove, minced

Details

Servings 2

Preparation

Step 1

In a ziplock, combine shrimp, red pepper flakes, garlic and the 1/2 tablespoon of olive oil, mix and set aside.

Cook quinoa according to directions, fluff and set aside to cool.

In a medium bowl combine olive oil, lemon or lime juice, grated garlic, salt and pepper. Add black beans, corn, avocado, tomatoes, parsley and cooked quinoa. Mix well and set aside at room temperature until serving time.

Heat a non-stick skillet over medium high heat until quite hot. Dump in the shrimp mixture and saute on each side until cooked.

Alternately, add the shrimp in its marinade to the Actifry bowl and cook for 6 - 8 minutes.

Add a squeeze of lemon or lime juice and cook for 1 or 2 more minutes.

Top the quinoa salad with the warm shrimp and serve.

Nutrition Facts
2 Servings

Calories 397.0
Total Fat 16.7 g
Saturated Fat 2.3 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 9.9 g
Cholesterol 54.7 mg
Sodium 427.8 mg
Potassium 549.8 mg
Total Carbohydrate 50.3 g
Dietary Fiber 9.8 g
Sugars 2.7 g
Protein 18.4 g