Superfood Salad

I found this recipe on Pinterest and I've made it twice already, with plans to make it many more times before summer is over. It's light and refreshing, high in protein and all around delicious.

Although the picture for the recipe shows shrimp, there is no shrimp used in the original recipe, so I added it below. Also, I used raspberries instead of pomegranate arils. Which I personally think makes it even better. 

Superfood Salad with Lemon Vinaigrette

1/2 cup dry quinoa - *I used red quinoa and closer to 3/4 cup
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils - *I used raspberries, sliced in half
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
1/3 pound shrimp (or more if desired)
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil - *I used slightly less, which makes it more lemon-y

  1. Cook quinoa according to package directions. Set aside to cool.
  2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
  3. Sauté medium sized shrimp in olive oil adding garlic, salt & pepper (plus whatever other spices you might want to add) until pink and opaque. 
  4. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Spoon shrimp over top and pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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