Chopped Mexican Quinoa Salad with Chili Lime Shrimp
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 mins
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Servings
6 Serves 6
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Calories
696 kcal
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Course
Main Course, Salad
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Cuisine
Mexican
Chopped Mexican Quinoa Salad with Chili Lime Shrimp
Description
This Chopped Mexican Quinoa Salad with Chili Lime Shrimp recipe pairs cooked quinoa with an array of diced vegetables including zucchini, onions, red bell peppers, and scallions, mixed together with black beans and fresh oregano. The shrimp are marinated in a blend of lime juice, honey, and spices such as coriander, cumin, chili powder, and garlic powder before being quickly cooked. This marinade imparts a lively chili-lime flavor that complements the fresh, crunchy salad components.
The dressing, made from olive oil, lime juice, garlic, coriander, cumin, and chili powder, balances the salad with a vibrant, zesty finish. The corn is prepared by cooking ears in the microwave and then cut from the husk, retaining a fresh texture that adds sweetness and texture variety to the dish.
This salad works well as a standalone meal, offering protein from the shrimp, fiber and nutrients from the quinoa and beans, and fresh crispness from the assorted chopped vegetables. It’s a practical option for those seeking a colorful and balanced dish featuring Mexican-inspired flavors. Using uniform dicing for the vegetables improves texture and presentation.
The original notes suggest using a dicing tool to achieve consistent vegetable sizes quickly, which helps blend the salad's texture and makes preparation more efficient.
Ingredients
- 3 cups quinoa I use this method for preparing perfect quinoa (3 cups is half of the recipe, cooked
- For the dressing:
- ¼ cup extra virgin olive oil
- ¼ cup lime juice fresh
- 2 garlic finely minced, medium cloves
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- 1 ½ teaspoons kosher salt
- For the corn:
- 3 corn unhusked, medium ears, fresh
- For the shrimp:
- 2 tablespoons sunflower canola or other mild-flavored oil
- 2 tablespoons lime juice fresh
- 1 tablespoon honey
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper freshly ground
- 2 tablespoons oregano finely chopped, fresh
- 1 ½ pounds raw peeled and deveined shimp
- FOR THE SALAD:
- 2 zucchini diced in ¼ inch pieces, medium
- 1 white onion diced in ¼ inch pieces, medium
- 1 red bell pepper diced in ¼ inch pieces, medium
- 1 scallion thinly sliced, bunch
- ¼ cup oregano fresh, roughly chopped
- 1 15 ounce black beans drained and rinsed (optional, canned
Instructions
- For the dressing, combine all ingredients in a medium-size glass jar. Cover tightly and shake until well combined. (If dressing is made ahead and refrigerated, oil may solidify slightly. If this happens just let it sit at room temperature for 10-15 minutes and it will liquify. You can also warm it in the microwave for 15 seconds to liquify.)
- Prepare corn by placing the three ears in the microwave, unhusked. Cook on high power for 12 minutes. Remove from microwave with a clean kitchen towel or oven mitt to a cutting board. Holding the corn with the towel or oven mitt, cut off 2 inches at the bottom of each ear. Hold corn at the silk end and push the corn out of the husk. The corn comes out perfectly cooked and free of silk! Here's a video demonstration of the technique.
- Cut corn from ears. Set aside. (I like to leave some of the corn in bigger pieces.)
- About 30 minutes before grilling, combine all marinade ingredients in a zippered bag. Gently squeeze bag and tilt back and forth to combine ingredients. Add shrimp and refrigerate for 30 minutes. Remove from refrigerator and drain well, discarding marinade.
- Prepare a medium-high (about 450˚F) gas or charcoal grill fire.
- Clean and oil grill surfaces. Sprinkle shrimp lightly with salt and pepper. Grill the shrimp on the first side for about 3 minutes, or until they begin to curl up, turn pink and look charred here and there on the surface facing the grill. Flip shrimp to other side and grill for another 2-3 minutes or until done. Don't overcook or shrimp will be tough and dry.
- For the salad, combine all salad ingredients in a large bowl and stir gently to combine. Drizzle lightly with dressing and stir again. Top with shrimp. Pass extra dressing at the table.
Notes
- Using a dicing tool can speed up uniform chopping of vegetables for consistent texture.
- Microwaving corn ears in husk cooks them evenly and helps remove silk easily.
- The chili lime marinade adds a bright and mildly spiced flavor to the shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serves 6
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 137g | 46% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 900mg | 38% |
| Potassium | 747mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 100g | 200% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 45.8mg | 51% |
| Calcium | 98mg | 10% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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