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Quinoa salad with garlic shrimp and avocado



  • 2 cup cooked organic quinoa
  • 1 can black beans
  • 1 pound shrimp
  • 2 cup fresh corn
  • 1 cup medium onion, chopped
  • 1 bunch cilantro
  • 2 cup tomatoes, quartered
  • 1 cup lemon
  • 1 cup avocado
  • 2 tablespoon olive oil, more to taste
  • Preparation

    Baking Directions:

    Cook quinoa according to package directions, substituting chicken or vegetable stock for water for added flavor. Set aside. Dice onions and tomatoes. Drain, rinse and add black beans. Add fresh corn, diced tomatoes and onions to the warm quinoa. Mix all ingredients, season with sea salt and pepper to taste.In a pan, sauté garlic in olive oil and cook shrimp quickly on medium-high heat. Add shrimp and pan juices to salad. Add fresh lemon juice, sliced avocado and cilantro. Serve while warm.

    Recipe Tags