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Mexican Corn and Quinoa Salad with Shrimp Recipe

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This recipe for Mexican Corn and Quinoa Salad with Shrimp, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelli Baggett


1 C. Red or White Quinoa
3 C. Corn (about 4 ears cut from the cob- I boil mine with a little sugar)
Jalapeno, Seeded and Finely Diced
2 Green Onions, Sliced
1 Handful Cilantro Chopped (optional)
1 Lime, Juiced
Chili Powder to Taste
C. Shredded Monterrey Jack Cheese
1 Avocado
C. Plain Greek Yogurt
Salt and Pepper to Taste

1 lb. Shrimp, Peeled and Deveined
pkg. Taco Seasoning (could make your own or premixed)

Cook the quinoa according to package instructions.

Combine the quinoa, corn, jalapeno, green onions, cilantro (if using), half the lime juice, and a dash of chili powder.

Remove the avocado from the skin and discard the seed. Place in a blender or food processor with the Greek yogurt and the rest of the lime juice. Blend until smooth. Add a few tablespoons of water if needed to thin it out. You are looking for consistency like mayonnaise.

Add the shredded jack cheese to the quinoa mixture and toss with the avocado "dressing". Season with salt and pepper to taste.

To prepare the shrimp, toss with taco seasoning. Then warm some olive oil in a non-stick pan over medium to medium high heat. Cook the shrimp until cooked through.

Serve the corn salad and top with shrimp.




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