Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

Salad:

1/2 cup dry quinoa, prepared per package instructions and cooled

1/3 cup red onion, chopped

1 orange, peeled and segmented

1 avocado, chopped

1 can black beans, rinsed and drained

1/2 red bell pepper, diced

1 cup corn

1/3 cup cilantro, chopped

15 shrimps, deveined and shells removed

1 tbsp butter

Old Bay seasoning

Lemon Vinaigrette:

2 lemons, juiced

2 garlic cloves, microplaned or finely minced

Honey to taste

Salt & pepper

4 tbsp extra virgin olive oil

In a skillet, saute the shrimp in the butter and Old Bay. Meanwhile, combine quinoa, onion, orange, avocado, black beans, bell pepper, and cilantro in a large bowl. In a smaller bowl, whisk together the vinaigrette ingredients. When the shrimp is cooked through, add to the salad. Pour dressing over salad and toss to combine.