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Fiesta Quinoa Salad with Grilled Shrimp

Julissa Roberts
  • minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Black beans

1/4 cup

Cilantro

2

large ears Corn

2

medium cloves Garlic

1/2 tsp

Oregano, dried

1

Red bell pepper, medium

7

Scallions, medium

3 tbsp

Lime juice, fresh

1 cup

Quinoa, white

1

Kosher salt and freshly ground black pepper

4 tbsp

Olive oil

1 tsp

Cumin, ground

1 lb

Extra-jumbo (16 to 20 per lb.) peeled, deveined shrimp