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Dinner recipe · from the recipe book

Chili-Lime Shrimp Quinoa Salad with Black Beans

Smoky seared shrimp over fluffy quinoa, black beans, charred sweet corn and crisp greens, tossed in a bright lemon olive oil dressing with a little creamy avocado.

Chili-Lime Shrimp Quinoa Salad with Black Beans

Ingredients

  • 1 cup170 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • 1 lb500 gShrimppatted dry
  • 1½ tsp4 gChili powder
  • 1½ tsp3 gGround cumin
  • 3 cloves9 gGarlicminced
  • ¼ cup50 gOlive oildivided
  • 1½ cups255 gBlack beans, canned, drained and rinsed
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionfinely diced
  • 1 cup diced150 gAvocadodiced
  • 1 cup chopped15 gFresh cilantrochopped
  • ¼ cup60 gLemon juice
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Combine the quinoa and water in a skillet with a lid, bring to a boil, cover, and simmer over low heat for 15 minutes; rest covered 5 minutes, fluff, spread on a plate and let cool.
  2. While the quinoa cooks, make the dressing: whisk the lemon juice, two-thirds of the olive oil, half of the salt and the black pepper in a large bowl.
  3. Toss the shrimp with the chili powder, cumin, garlic and the remaining half of the salt.
  4. Wipe out the skillet and heat the remaining one-third of the olive oil over medium-high heat. Add the frozen corn kernels (thawed and patted dry) and cook 3 to 4 minutes until lightly charred, then move the corn to the dressing bowl.
  5. Add the shrimp to the same skillet in one layer and cook 2 minutes per side until pink and opaque. Set aside.
  6. Add the cooled quinoa, black beans, cherry tomatoes, red onion and cilantro to the dressing bowl and toss with the corn.
  7. Add the romaine and spinach and toss gently to coat.
  8. Divide among plates and top with the shrimp, avocado and queso fresco.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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