I am sure many of you have seen or pinned this gorgeous photo:
Well, last night I tried my hand at and it was a huge hit! This salad is packed full of protein and super foods! The original recipe is from Iowa Girl Eats and it is delicious! I edited the pomegranate arils as pomegranates are out of season and I added some sauteed shrimp as seen in the photo. This was the perfect meal for a warm Spring evening.
For the salad:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 can of whole kernel corn (once summer hits I’ll definitely be using fresh!)
1/3 cup cilantro, chopped
salt & pepper
For the Lemon Vinaigrette:
1/4 cup lemon juice
6 Tablespoons extra virgin olive oil
2 tbs minced garlic
1 tbs agave
salt & pepper
For the shrimp:
3/4 lb peeled, uncooked shrimp
1/4 cup Stonewall Kitchen’s Pineapple Ginger sauce – I am not usually a fan of pre-made marinades but Matt used this on fish last week and it is divine! It helped give the salad an extra kick!
1. Cook quinoa according to package directions. Set aside to cool.
2. For the Lemon Vinaigrette: combine all ingredients in bowl and whisk to combine.
3. For the shrimp, sauté shrimp in sauce until pink, about 3-5 minutes.
4. Combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Top with shrimp. Serve cold or at room temperature.
While this dish could be enough for a gal eating lean or for lunch, I served the salad with a seeded baguette and arugula salad topped with feta, tomatoes, red onion, pine nuts and blackberries; perfect additions for the fiance.
Happy Tasty Thursday!