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Chopped Mexican Quinoa Salad with Chili Lime Shrimp
5 from 14 votes

Chopped Mexican Quinoa Salad with Chili Lime Shrimp

Chopped Mexican Quinoa Salad with Chili Lime Shrimp combines fluffy quinoa with fresh diced vegetables and black beans, topped with shrimp marinated in a chili lime and spice blend. The salad is dressed with a tangy cumin and coriander dressing, offering a layered flavor profile with bright, smoky, and savory notes. It’s a filling and colorful dish suitable for a flavorful meal.

Prep Time
30 mins
Cook Time
6 mins
Servings: 6 Serves 6
Calories: 696 kcal
Course: Main Course, Salad
Cuisine: Mexican

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

    Cup of Yum
  1. 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.)
  2. 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.
  3. Cut corn from ears. Set aside. (I like to leave some of the corn in bigger pieces.)
  4. 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.
  5. Prepare a medium-high (about 450˚F) gas or charcoal grill fire.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serves 6

Amount Per Serving

Calories 696

% 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.