Chopped Mexican Quinoa Salad with Chili Lime Shrimp

INGREDIENTS

1 15 ounce can

Black beans

2 tsp

Coriander, ground

medium ears Corn, fresh

medium cloves Garlic

1 tsp

Garlic powder

6 tbsp

Marjoram, fresh

Red bell pepper, medium

bunch Scallions

White onion, medium

Zucchini, medium

1 tbsp

Honey

3/8 cup

Lime juice, fresh

3 cups

Quinoa, cooked

1/2 tsp

Black pepper, freshly ground

1 1/2 tsp

Chili powder

1 1/2 tsp

Kosher salt

1/4 cup

Olive oil, extra virgin

2 tsp

Cumin, ground

1 ½ pounds raw (peeled and deveined shimp)

2 tablespoons sunflower (canola or other mild-flavored oil)