Tried & Tested Pinterest Recipe: Tequila Lime Shrimp and Quinoa

Bo usually rolls his eyes when I say Quinoa (PS… pronounced keen-wahh, dear) … “it tastes like the ground"… "what else are we having?” and so on.  BUT… he and the rest of the family raved last night about this recipe. And bug… she even ate some as well.  Momma scored double with this one.  This recipe comes from a new favorite food blogger of mine- Iowa Girl Eats. Love you! I added a few things here and there but this recipe is perfect as is.

Serves 6 as a side, 4 as a main

1 cup quinoa
2 cups chicken broth (could use vegetable broth or water)
15oz can corn, drained (or 1-¾ cup fresh or frozen-then-thawed corn). You can also use the canned corn that has peppers in it as well
15oz can black beans, drained and rinsed
1 avocado, chopped
½ red onion, minced
¼ cup chopped cilantro

* I added shredded pepper jack cheese to the top of ours for the fam since we’re all addicted and it was even more of a hit.

* I served the dish with warm tortillas as well which I think helped Bo with his fear of healthy food

For the Tequila-Lime Shrimp:
3/4lb (12oz) raw peeled and de-veined shrimp. I used more b/c I LOVE me some shrimp. If you’re local… go to Harrelson’s Seafood. Yum. 
¼ cup extra virgin olive oil
¼ cup tequila. Make sure to make yourself a marg while cooking. 
juice of 2 limes, * I used three b/c I really wanted this flavor to come through
1 Tablespoon honey
1 shallot, chopped
1 garlic clove, chopped
½ teaspoon cumin
salt and pepper (LOTS!) and try to use sea salt and fresh cracked black pepper

For the Chili-Lime Vinaigrette. This stuff is AHHH-mazing
¼ cup extra virgin olive oil
2 Tablespoons honey
juice of 1 lime. I used two for more of a tart taste
½ teaspoon chili powder, I added a bit more b/c we love our chili powder around here
salt and pepper


    1. Rinse Quinoa thoroughly. I found out from this blog that my quinoa has never tasted quite right because I’ve never rinsed it. Hello?!!
    2. 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.
    3. 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 sauté for 1-2 minutes on each side or until cooked through. Add to bowl with cooked quinoa.
    4. 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.
    5. 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.




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