Shrimp Quinoa Salad with Honey Lime Dressing
Add the quinoa, cumin, salt, & water to the pot and set the heat to high. Bring to a boil, then cover and lower heat to simmer until soft and fluffy.
Cook shallots and garlic in olive oil until softened. Add shrimp and cook 2-3 minutes per side, until opaque and white.
Mix in the corn and cook until warm, 1-2 minutes.
Once the quinoa is finished cooking, add it to the skillet with the shrimp and corn and stir until everything is well combined and heated through.
Add the lime juice, cilantro, honey, garlic, olive oil and just a pinch of salt to a blender. Process until smooth and creamy.
Serve dressing on the side or toss it in just before serving. Full recipe is linked below or visit and search for “shrimp.”
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