Shrimp and Avocado Quinoa Salad

I’ve only ever made quinoa once before (the Near East brand out of the box, which was good), and I decided we needed to incorporate this super grain into more of our meals. The July issue of Cooking Light had a bunch of suggestions for different mix-ins you could use with quinoa. I decided to take one of those ideas and expound upon it, and I ended up with this healthy quinoa salad. Enjoy!

Shrimp and Avocado Quinoa Salad

1 cup quinoa
2 cups vegetable stock
10 medium shrimp, peeled and de-veined
1 avocado, diced
1 cup corn
1 small tomato, diced
1/2 lime
1 tbsp olive oil
1/2 cup fresh cilantro, chopped
1 tsp cumin
1 tsp minced garlic
salt
pepper

In a medium saucepan, bring the quinoa and vegetable stock to a boil. Reduce heat and simmer, covered, for 10-15 minutes or until all of the liquid has been absorbed.

Sauté the shrimp over medium heat with a little bit of olive oil until they curl and turn orange.  {You could also grill the shrimp on a skewer for some great charred flavor, which would be delicious.}

I used frozen corn for this dish, but fresh grilled corn cut off the cob would be amazing! Whichever type you decide to use, cook it (or warm it up) before adding it to the salad.

In a large bowl, combine all of the ingredients and mix well. This salad can be enjoyed hot or cold.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

One Response to Shrimp and Avocado Quinoa Salad

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