Description
A fresh, vibrant dish combining shrimp, avocado, corn, and cherry tomatoes, all tossed together with fluffy quinoa for a nutritious meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 pound shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse quinoa under cold water to remove bitterness, then combine with water or broth in a pot and bring to a boil.
- Reduce heat and let quinoa simmer for about 15 minutes until fluffy and the grains have expanded.
- In a skillet, heat olive oil over medium heat, then sauté the shrimp seasoned with salt and pepper until pink and opaque, about 3-4 minutes per side.
- In a large bowl, combine the cooked quinoa, shrimp, diced avocado, halved cherry tomatoes, and corn, then drizzle lime juice over and mix gently.
- Ladle the mixture into bowls and garnish with fresh cilantro. Serve warm or chilled.
Notes
Use fresh ingredients for better flavor and customize with additional veggies or spices if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 150mg