Mexican Shrimp & Quinoa Salad

Ingredients

  • 2 ears sweet corn, husks removed
  • 3 cups cooked quinoa, cooled
  • 2 medium Roma tomatoes, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • ½ cup fresh cilantro, finely chopped
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound peeled and deveined shrimp, cooked

Directions

Place the corn in a large pot and add just enough water to fill the pot 1-inch of the way up. Bring to the water to a boil, cover, and let the corn steam for 5-8 minutes. When done, remove from the heat and let the corn cool completely.

Once the corn is cool to the touch, slice the kernels from the cob and transfer them to a large mixing bowl. Add the quinoa, tomatoes, black beans, cilantro, lime juice, chili powder, and cayenne pepper. Toss to combine. Taste and season with salt and pepper.

Once seasoned to your liking, either add the shrimp directly into the bowl and toss the salad together, or serve the salad as is and arrange the shrimp on top.

Servings

Serves 4

Written by Alyssa Rimmer

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