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.
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
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.
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.
|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)|
|fresh ground black pepper (to taste)|
|1 tsp||chili powder|
|1 tsp||ground cumin|
|1/8 tsp||cayenne pepper|
|1 tsp||white wine vinegar|
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.
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|
|Total Carbohydrates 36g||13%|
|Dietary Fiber 9g||31%|
|Vitamin A 51%||Vitamin C 160%|
|Calcium 7%||Iron 27%|
|Vitamin K 21 mcg||Potassium 672 mg|
|Magnesium 123 mg|