iowagirleats
Tequila-Lime Shrimp and Quinoa Salad
Gluten-free Tequila-Lime Shrimp and Quinoa Salad is healthy, flavorful, and full of protein packed ingredients!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pan
- ●skillet
- ●whisk
📝 Preparation Steps
1
Bring chicken broth to a boil in a saucepan then add quinoa and place a lid on top. Turn heat down to medium-low then simmer until quinoa is tender and broth has been absorbed, about ⏱️ 15 minutes. Fluff with a fork then transfer to a large bowl to cool slightly.
quinoa1 cup
2
Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for ⏱️ 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 or 3 batches,) then saute for ⏱️ 1-2 minutes on each side or until cooked through. Add to bowl with cooked quinoa.
quinoa1 cup
3
Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.
4
Add corn, black beans, avocado, red onion, and cilantro to the quinoa and shrimp then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust salt and pepper if necessary. Serve warm or refrigerate and serve cold.
avocado (chopped)1red onion (minced)1/2quinoa1 cuplimes (juiced)2lime (juiced)1salt and pepper
Nutrition Facts
calories
1135 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
14 g
sugar Content
103 g
sodium Content
1189 mg
protein Content
32 g
trans Fat Content
0.003 g
cholesterol Content
139 mg
carbohydrate Content
161 g
saturated Fat Content
5 g
unsaturated Fat Content
30 g
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