Mexican Quinoa Salad with Shrimp and Black Beans
Recipe: #8689
March 21, 2013
Categories: Salads, Side Dishes, Shrimp, Mexican, 5-Minute Prep, Cinco de Mayo, Picnic, Heart Healthy, High Protein, No Eggs, Non-Dairy, Mexican Dinner, more
"A simple and easy recipe to put together. Now, I used shrimp; but, you can always use chicken if you prefer. I took advantage of a sale at my grocery store of precooked shrimp - but, buy what is fresh and affordable. Serve with a fruit salad; and, this makes for a wonderful satisfying but healthy dinner. I found this on a blog a few years ago, which unfortunately is no longer online; they had some very nice recipes."
Original is 4 servings
Ingredients
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- SALAD
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- DRESSING
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- GARNISH
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Nutritional
- Serving Size: 1 (442.1 g)
- Calories 778.1
- Total Fat - 41.6 g
- Saturated Fat - 12.9 g
- Cholesterol - 713.9 mg
- Sodium - 2658 mg
- Total Carbohydrate - 48.7 g
- Dietary Fiber - 3.1 g
- Sugars - 12.6 g
- Protein - 54.5 g
- Calcium - 353.8 mg
- Iron - 16.8 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Quinoa ... Most quinoa these days you purchase are pre-rinsed; but, I still rinse it a couple of times. Quinoa has a coating and needs to be rinsed well. - and, it only takes a minute to rinse. Then, I like to toast the quinoa, in just a teaspoon of olive oil. A minute or two on medium heat, will give it lots of flavor and a bit of color. Then, follow package directions to cook the quinoa - if you want, you can cook in chicken broth or vegetable broth for even more flavor; but not necessary. Cook until tender; then, remove from the heat, and keep cover. Before adding to the salad, make sure to fluff with a fork.
Step 2
Dressing ... As the quinoa is cooking, add the oil, butter, lime juice/ zest, garlic, jalapeno, cilantro, sugar, and season lightly with salt and pepper. Mix well, and set to the side. I don't like to make this too much ahead; but, if you need to; hold off on adding the cilantro until right before serving.
Step 3
Salad ... Add the cooked shrimp, black beans, tomato, scallions, along with the cooled quinoa to a large bowl - then mix to combine. Add most of the dressing and toss. Let it rest a few minutes, then add the rest.
Step 4
Finish and Serve ... Transfer to a serving bowl and garnish with avocado slices and lime wedges. Squeeze 1 of the wedges over the salad. ENJOY! A bowl of fresh fruit would make for a wonderful and healthy dinner.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to buy fresh shrimp for the best flavor and texture.
- If you don't have limes, you can substitute lemon juice and zest.
- Substitute the shrimp for chicken: This substitution is great for those who prefer chicken or who want to make the dish a bit more budget friendly.
- Substitute the black beans for white beans: White beans are a great source of fiber and protein, and they add a unique flavor to the dish. Plus, they are a great source of vitamins and minerals.
Vegetarian Option Substitute the shrimp with a can of chickpeas and omit the butter from the dressing.
Taco Bowl Use a mixture of cooked quinoa and brown rice as the base, and top it with black beans, diced tomatoes, shredded lettuce, and diced avocado. Drizzle with a lime-based dressing.
Fruit Salad with Coconut Cream: A light and refreshing fruit salad made with a variety of seasonal fruits and topped with a creamy coconut cream dressing. This is the perfect accompaniment to the Mexican Quinoa Salad with Shrimp and Black Beans and adds a delicious sweetness to the meal. The tropical flavors of the fruit salad pair perfectly with the Mexican flavors of the quinoa salad, making this a truly delicious and satisfying dinner.
Garlic Roasted Asparagus: A simple yet flavorful side dish, garlic roasted asparagus is the perfect complement to the fruit salad and quinoa salad. Roasted in the oven with garlic, olive oil, and a sprinkle of salt, this asparagus is crisp and tender and adds a wonderful earthy flavor to the meal. The garlic and olive oil also help to bring out the sweetness of the fruits in the salad, creating a delicious balance of flavors.
FAQ
Q: What type of oil should I use for the quinoa?
A: You can use either canola or vegetable oil for the quinoa. It should be added to the pot before toasting the quinoa.
Q: How long should I cook quinoa for?
A: Quinoa should be cooked for about 15 minutes, or until it is tender and the water has been absorbed.
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Fun facts:
The jalapeno pepper is native to Mexico, and was first cultivated by the Aztecs. It's popularity has spread worldwide and is now found in many cuisines.
The cilantro used in this recipe is said to have been used by the ancient Egyptians, Greeks and Romans in their cooking. It is also said to have been used in traditional Chinese medicine for over 5,000 years.