|Superfood Salad with Lemon Vinaigrette from Iowa Girl Eats|
We did mix in some shrimp to the dish and loved it. Stephen was in charge of the shrimp and he cooked it in a very little bit of bacon grease and lemon juice, pepper and garlic powder. Once it was done he removed it from the heat and added a bit of milk to the pan to make a rue. Then he put the shrimp back into the pan to coat. We added the shrimp to the quinoa mixture and he squeezed a large lemon over the dish while I mixed everything together. Because we had that to mix in, we didn't make the lemon vinaigrette in the recipe. I liked the dish without olive oil.
Overall, the salad was amazing. Where most of my meals with quinoa have had quinoa as the main ingredient, this dish was an mix of so many flavors. The quinoa coated most of the other ingredients, but was definitely just a supporting cast member. I absolutely can't wait to get home to have the leftovers.
Here are the ingredients that I had in my Quinoa Seafood Salad:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 avocado, chopped
1 can black beans, drained and rinsed
1 can corn, rinsed
couple handfulls of fresh blueberries
1 lemon squeezed, more to taste if necessary
For the shrimp:
1/2 lb shrimp
small amount of bacon grease, enough to coat the bottom of the pan only
splash of milk
Cook the quinoa as you normally would, let it cool while you cook the shrimp. Once the quinoa is cool, mix in all the ingredients then add the shrimp. Mix in juice of half the lemon. Stir to coat. Mix in the juice of the second half of the lemon. Serve room temp or cold.