Tequila-Lime Shrimp and Quinoa Salad

By angelahon

Tequila-Lime Shrimp and Quinoa Salad

Ingredients

• gluten free30 minute meal
• Ingredients
• serves 6 as a side, 4 as a side
• 1 cup quinoa
• 1-3/4 cups chicken broth (could use vegetable broth or water)
• 15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
• 15oz can black beans, drained and rinsed
• 1 avocado, chopped
• 1/2 red onion, minced
• 1/4 cup chopped parsley
• For the Tequila-Lime Shrimp:3/4lb (12oz) raw peeled and de-veined shrimp
• 1/4 cup extra virgin olive oil
• 1/4 cup tequila
• juice of 2 limes
• 1 Tablespoon honey
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1/2 teaspoon cumin
• salt and pepper (LOTS!)
• For the Chili-Lime Vinaigrette:1/4 cup extra virgin olive oil
• 2 Tablespoons honey
• juice of 1 lime
• 1/2 teaspoon chili powder
• salt and pepper

Preparation

Step 1

Bring chicken broth to a boil in a saucepan then add quinoa and place a lid on top. Turn heat down to medium-low then simmer until quinoa is tender and broth has been absorbed, about 15 minutes. Fluff with a fork then transfer to a large bowl to cool slightly.
For the Tequila-Lime Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 or 3 batches,) then saute for 1-2 minutes on each side or until cooked through. Add to bowl with cooked quinoa.
For the Chili-Lime Vinaigrette: Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.
Add corn, black beans, avocado, red onion, and cilantro to the quinoa and shrimp then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust salt and pepper if necessary. Serve warm or refrigerate and serve cold.