Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Spring is when you feel like whistling even with a shoe full of slush." -Doug Larson

The refrigerator light goes on...

Quinoa is the perfect vehicle for a summer salad. It has a great nutty flavor, is easy to cook, takes only a few minutes and is full of quality protein and fiber.



Southwest Quinoa Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers and will keep well, refrigerated, 3-4 days. Note that active cooking time does not include chilling time.

2 cups water
1 cup quinoa
7 tsp olive oil (divided)
8 ounces shrimp (peeled and deveined)
1 15 ounce can no salt added black beans (drained and rinsed)
1 large red bell pepper (seeded and diced)
2 large ribs celery (diced)
4 small green onions (thinly sliced crosswise)
1/4 tsp salt
fresh ground black pepper (to taste)
1 tsp chili powder
1 tsp ground cumin
1/8 tsp cayenne pepper
1 tsp honey
1 tsp white wine vinegar
1/2 lime (juiced)

Southwest Quinoa Salad recipe from Dr. Gourmet
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Place it in a large mixing bowl and refrigerate until cool.

While the quinoa is cooking, place 1 teaspoon of the olive oil in a large skillet over high heat.

When the pan is hot, reduce the heat to medium and add the shrimp. Cook, tossing occasionally, until the shrimp is pink (about 8 minutes).

Place the cooked shrimp in the mixing bowl with the quinoa and refrigerate until cool.

When the shrimp and quinoa are cold, add the remaining 6 teaspoons olive oil, black beans, red pepper, celery, green onions, salt, pepper, chili powder, cumin, cayenne, honey, vinegar, and lime juice to the bowl.

Fold together until well blended. Chill thoroughly before serving.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 329 Calories from Fat 99
% Daily Value
Total Fat 10g 16%
    Saturated Fat 1g 5%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 86mg 28%
Sodium 250mg 11%
Total Carbohydrates 36g 13%
    Dietary Fiber 9g 31%
    Sugars 4g
Protein 22g
Vitamin A 51% Vitamin C 160%
Calcium 7% Iron 27%
Vitamin K 21 mcg Potassium 672 mg
Magnesium 123 mg