Shrimp and Quinoa Pilaf 

 

You must try this super healthy and quick meal. It has all the properties of a weeknight dinner or a fun brown bag lunch alternative to the turkey sandwich since it's great warm or cold. Paired with superfoods that do the body right and a bright lemony dressing, you are sure to...Enjoy!

 

Shrimp and Quinoa Pilaf with Lemon Vinaigrette 

Ingredients:

-1/2 lbs cooked shrimp, dusted in ground cumin

-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 cup pomegranate seeds (about 1 pomegranate worth)

-1 cup frozen corn, thawed

-1/3 cup cilantro chopped

-salt and pepper to taste

 

For the Lemon Vinaigrette:

-2 lemons, juiced (need 1/4 cup juice)

-2 garlic cloves, finely minced

-dash of sweetener (agave nectar, stevia or sugar in the raw)

-salt and pepper

-6 TBSP extra virgin olive oil

 

Directions:

Cook quinoa according to package directions.  Heat a heavy pan on the stovetop and add shrimp.  Sear until colored slightly about 1 minute per side.  Set both aside to cool.

 

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. OR add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

 

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate seeds, corn, cilantro, salt and pepper.  Pour Lemon Vinaigrette over the salad and stir to combine.  Serve cold or at room temperature.

 

Makes 5 servings.