Summer Quinoa Salad with Shrimp

Name: Summer Quinoa Salad with Shrimp
Yield: Serves 6 to 8
Ingredients: ½ tsp ground cumin; ½ tsp freshly ground black pepper; ½ tsp salt; 1 tsp minced garlic; 2 tsp Aleppo pepper, plus more for garnish; 1 Tbsp fresh lime juice; 1 cup [180 g] quinoa, white or red; 1½ lb [680 g] cooked small or medium shrimp; ½ cup [70 g] chopped red onion; 1 medium green bell pepper, cored, seeded, and chopped; 1 cup [180 g] quinoa, white or red; 1 cup [180 g] quinoa, white or red; ¼ cup [10 g] chopped fresh parsley; ¼ cup [10 g] chopped fresh cilantro; 2 to 3 Tbsp extra-virgin olive oil; 2 Tbsp fresh lemon juice; 1 medium red bell pepper, cored, seeded, and chopped; One 15-ounce [320 g] can black beans, drained and rinsed; 2 cups [280 g] corn kernels, either frozen and thawed or steamed and cut off the cob; 2 cups [320 g] cherry tomatoes, quartered

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Quinoa is a great choice for room-temperature salads because the grains stay separate and fluffy even after they are dressed. At the store we use it to make this substantial entrée salad. It has plenty of protein thanks to both the quinoa and the black beans as well as the shrimp, and the lime juice and Aleppo pepper in the dressing keep things lively. This version has a bit of a southwestern vibe, but you could easily swap out the cilantro for basil or mint and substitute olives for the bl

Ingredients

Fish course
Pescatarian
Summer
Gluten-free

Ingredients

Method