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.

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.