1 3/4cupschicken brothcould use vegetable broth or water
15ozcan corndrained (or 1-3/4 cup fresh or frozen-then-thawed corn)
15ozcan black beansdrained and rinsed
1avocadochopped
1/2red onionminced
1/4cupchopped cilantro
For the Tequila-Lime Shrimp:
3/4lb12oz raw peeled and de-veined shrimp
1/4cupextra virgin olive oil
1/4cuptequila
juice of 2 limes
1Tablespoonhoney
1shallotchopped
1garlic clovechopped
1/2teaspooncumin
salt and pepper
For the Chili-Lime Vinaigrette:
1/4cupextra virgin olive oil
2Tablespoonshoney
juice of 1 lime
1/2teaspoonchili powder
salt and pepper
Instructions
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.
For the Tequila-Lime Shrimp:
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.
For the Chili-Lime Vinaigrette:
Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.
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.