Shrimp, Black Bean & Quinoa Salad by This is My Take

Serves 6

Shrimp Black Bean and Quinoa Salad

For the Salad:

• 4 cups of cooked black beans (just cook them as you usually cook beans and drain all the water)
• 4 cups of cooked quinoa
• 2 cups of cherry tomatoes cut in half
• 5 finely chopped fresh basil leaves
• 2 small avocados chopped in cubes
• 2 cups of greens. You can use spinach, kale, mustard greens.
• 2 pounds of shrimp

For the dressing:

• 1/3 cup balsamic vinegar
• ¼ cup red wine
• 1/3 cup olive oil
• 1 tablespoon mustard
• 2 cloves of garlic finely chopped
• 1 teaspoon of oregano
• 2 tablespoons of honey
• The juice of 1 lemon
• ½ finely chopped jalapeño
• A pinch of pink salt and black pepper

– Mix all the salad ingredients together in a large bowl, set aside. Except the shrimp!

– In a medium mixing bowl add vinegar and olive oil and mix together. Add the rest of the dressing ingredients and keep mixing for 1 minute.

– Add all the dressing to the salad mix and fold carefully, you don’t want to over mix!

– Cook the shrimp in a large high heated skillet with salt and pepper. Set aside.

– To serve, just add salad to a small bowl and add 4 or 5 shrimp on top. It’ll look beautiful and delicious!

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