Fine Cooking Magazine - November/December 2020

Servings: 4

Studded with black beans, bell pepper, and corn, this colorful grain salad can also be paired with grilled halloumi or tofu for a vegetarian meal. Tasty at any temperature, it’s perfect for picnics and barbecues.

Ingredients

1 cup white quinoa, rinsed
4 Tbs. olive oil
3 Tbs. fresh lime juice
2 medium cloves garlic, mashed to a paste
1 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt and freshly ground black pepper
1 lb. extra-jumbo (16 to 20 per lb.) peeled, deveined shrimp
2 large ears corn
1 15-oz. can black beans, drained and rinsed
1 medium red bell pepper, finely diced
7 medium scallions, thinly sliced
1/4 cup cilantro leaves (optional)

Calories (kcal) : 540
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 2.5
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 11
Cholesterol (mg): 170
Sodium (mg): 550
Carbohydrates (g): 60
Fiber (g): 9
Protein (g): 36

Preparation

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
In a 2-quart saucepan, bring 2 cups water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer until tender and all the water is absorbed, about 15 minutes.
Meanwhile, in a small bowl or jar, combine 2 Tbs. of the olive oil, the lime juice, garlic, cumin, oregano, 1 tsp. salt, and 1/4 tsp. pepper and whisk or shake until combined.
Thread the shrimp on metal or wooden skewers. Brush them with 1 Tbs. of the oil and season with salt and pepper. Rub the corn with the remaining 1 Tbs. oil and season with salt and pepper. Grill the shrimp until cooked through, about 4 minutes per side. Grill the corn, turning occasionally, until charred in spots, about 8 minutes. Let the corn cool briefly, then cut the kernels from the cobs.
In a large bowl, combine the quinoa, corn, beans, bell pepper, and scallions. Toss with the dressing, and season to taste with salt and pepper. Serve the shrimp with the quinoa, sprinkled with the cilantro, if using.

Tip

If using wooden skewers, soak them in water for 30 minutes before grilling.

(10 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Quinoa
Buy Now
IN THIS RECIPE
Limes
IN THIS RECIPE
Garlic
FEATURED
Rhubarb

Reviews

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Reviews (10 reviews)

Birmingham_MI_Cook | 08/11/2019
Made this for a summer dinner party. I doubled the recipe and made one with the grilled shrimp and the other with grilled chicken thighs. A major hit for both!
Krispie | 01/02/2017
Made for NYE celebration. Everyone loved it.
motherslittlehelper | 05/05/2016
This cook agrees with all the reviews - fabulous! Super fast and easy to prep/make. I used the broiler instead of the grill and frozen shrimp from Trader Joes. Perfect meal for our girls night dinner, paired with arugula and avocado salad. And yes, cold leftover quinoa was even more flavorful!
boomfeed | 08/28/2015
Simply delicious!

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What We're Cooking Now

Name: Fiesta Quinoa Salad with Grilled Shrimp
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 cup white quinoa, rinsed; 4 Tbs. olive oil; 3 Tbs. fresh lime juice; 2 medium cloves garlic, mashed to a paste; 1 tsp. ground cumin; 1/2 tsp. dried oregano; Kosher salt and freshly ground black pepper; 1 lb. extra-jumbo (16 to 20 per lb.) peeled, deveined shrimp; 2 large ears corn; 1 15-oz. can black beans, drained and rinsed; 1 medium red bell pepper, finely diced; 7 medium scallions, thinly sliced; 1/4 cup cilantro leaves (optional)