Quinoa with Shrimp and Black Beans

I’m trying to eat salad for one meal a day until Christmas (usually lunch). Hoping that this, combined with a bunch of running, will help me shed a few pounds during the crazy holiday season (I’m also cutting back a bit on meat, cheese and white carbs, though nothing’s off limits). We’ll see if it works. Regardless, I love salad, so this barely feels like a diet, and I’m working grain salads into the mix as well. This was a combination of random leftovers and odds and ends.

2/3 cup quinoa, cooked in chicken broth and seasoned

5 shrimp, thawed

1/2 red bell pepper, chopped

1 shallot, chopped

handful cilantro, chopped

juice from half a lime

1 tbsp olive oil

1 scallion, chopped

4-5 grape tomatoes, halved

1/4 cup black beans

cumin, to taste

red pepper flakes, to taste

Sautee shrimp in pan with a little red pepper flakes, red bell pepper and shallot. Warm quinoa and black beans. Combine olive oil and lime juice and season with a little salt. Combine all ingredients; season with cumin and serve warm.

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Filed under salads, seafood

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