Quinoa, Black Bean, and Shrimp Salad (WW)
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 177.44 ml quinoa, rinsed and drained
- 354.88 ml water
- 4.92 ml salt
- 236.59 ml frozen corn kernels, thawed
- 340.19 g large shrimp, peeled and deveined
- 439.41 g black beans, rinsed and drained
- 2 large peaches, pitted and coarsely chopped
- 2 tomatoes, coarsely chopped
- 2 celery ribs, chopped
- 59.14 ml chopped fresh parsley
- 59.14 ml chopped fresh cilantro
- 29.58 ml lemon juice
- 9.85 ml extra-virgin olive oil
- 0.25 ml cayenne
directions
- Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil.
- Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer.
- Drain off any excess water and transfer quinoa mixture to large bowl and let cool.
- Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture.
- Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.