This Southwestern shrimp quinoa recipe is a flavorful and nutritious dish that combines the vibrant flavors of the Southwest with protein-packed shrimp and quinoa. It's a perfect meal for a quick weeknight dinner or a weekend gathering.
Ingredients: 1 cup quinoa. 1 lb shrimp, peeled and deveined. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 red onion, diced. 2 cloves garlic, minced. 1 jalapeno, seeded and minced. 1 avocado, diced. 1/4 cup chopped fresh cilantro. 1 lime, juiced. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the quinoa. Warm up the olive oil in a big pan over medium-low heat. Jelly, red onion, bell pepper, and jalapeo should be added. About 5 minutes of cooking will soften the food. It will take about 34 minutes on each side for the shrimp to turn pink and opaque after you add them to the pan. Add the corn, chili powder, cumin, and black beans and mix them in. About two to three minutes, or until everything is hot. Toss the cooked quinoa into the pan after adding it. Take it off the heat and add the avocado, cilantro, and lime juice. Add pepper and salt to taste. Enjoy while hot!
Fairview Baptist Church Mineral Wells