Fiesta Quinoa Salad with Grilled Shrimp
Submitted by Jeff Samuels
Prep Time: 30 Minutes
1 cup white quinoa, rinsed
4 Tbs. olive oil
3 Tbs. fresh lime juice
2 medium cloves garlic, mashed to a paste
1 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt and freshly ground black pepper
1 lb. extra-jumbo (16 to 20 per lb.) peeled, deveined shrimp
2 large ears corn (frozen corn can work if on the cob is not available/in season)
1 15-oz. can black beans, drained and rinsed
1 medium red bell pepper, finely diced
7 medium scallions, thinly sliced
1/4 cup cilantro leaves
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. If you do not have a grill you can broil the shrimp in the oven.
In a 2-quart saucepan, bring 2 cups water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer until tender and all the water is absorbed, about 15 minutes.
Meanwhile, in a small bowl or jar, combine 2 Tbs. of the olive oil, the lime juice, garlic, cumin, oregano, 1 tsp. salt, and 1/4 tsp. pepper and whisk or shake until combined.
Thread the shrimp on metal or wooden skewers. Brush them with 1 Tbs. of the oil and season with salt and pepper. Rub the corn with the remaining 1 Tbs. oil and season with salt and pepper. Grill the shrimp until cooked through, about 4 minutes per side. Grill the corn, turning occasionally, until charred in spots, about 8 minutes. Let the corn cool briefly, then cut the kernels from the cobs.
In a large bowl, combine the quinoa, corn, beans, bell pepper, and scallions. Toss with the dressing, and season to taste with salt and pepper. Serve the shrimp with the quinoa, sprinkled with the cilantro.
The lime juice and corn on the cob flavor knock this one out of the park.