Yields: 4 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
For the Quinoa
- 1 cup quinoa
- 1 ¾ cups vegetable broth (or chicken broth)
- Pinch of salt
For the Tequila-Lime Shrimp
- 1 lb large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup tequila (silver preferably)
- Juice of 2 limes
- 1 tablespoon honey
- 1 shallot, minced
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- Salt and black pepper to taste
For the Salad
- 1 (15oz) can corn, drained
- 1 (15oz) can black beans, drained and rinsed
- 1 avocado, chopped
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
For the Chili-Lime Vinaigrette
- 1/4 cup olive oil
- Juice of 1 lime
- 2 tablespoons honey
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
1. Cook the Quinoa
- Rinse quinoa in a fine-mesh sieve.
- Combine quinoa, broth, and salt in a medium saucepan. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
- Remove from heat and fluff with a fork. Set aside to cool.
2. Marinate the Shrimp
- In a large bowl, whisk together olive oil, tequila, lime juice, honey, shallot, garlic, cumin, salt, and pepper.
- Add shrimp, toss to coat, and marinate in the refrigerator for 10-15 minutes.
3. Cook the Shrimp
- Heat a large skillet over medium-high heat.
- Add shrimp in batches, being careful not to overcrowd the pan.
- Cook 1-2 minutes per side, or until pink and cooked through.
- Remove shrimp from skillet and set aside.
4. Make the Vinaigrette
- In a small bowl or jar, whisk (or shake) olive oil, lime juice, honey, chili powder, salt, and pepper until well-combined.
5. Assemble the Salad
- In a large bowl, combine cooked quinoa, corn, black beans, avocado, red onion, cilantro, and cooked shrimp.
- Drizzle with the chili-lime vinaigrette and toss gently to combine.
- Taste and adjust seasonings with salt and pepper, if needed.
Serving and Optional Additions
- Serve immediately, or chill for later for a refreshing cold salad.
- For extra spice, add a pinch of cayenne pepper to the vinaigrette.
- Garnish with lime wedges and additional cilantro.
- For a heartier meal, serve over a bed of lettuce or greens.
