Gluten-Free Quinoa and Shrimp Salad with Avocado Dressing

Gluten-Free Quinoa and Shrimp Salad with Avocado Dressing

You’ll Need

  • 2 cups chicken stock
  • 1 cup quinoa
  • ½ lb peeled and deveined frozen shrimp, thawed
  • 1 Tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp chili powder
  • 1 cup black beans (if using canned, rinsed and drained)
  • ½ cup sliced cherry tomatoes
  • 2 green onions, sliced
  • ½ cup cooked corn kernels
  • Romaine lettuce or mixed greens
  • 1 medium avocado (about ½ cup)
  • 2 Tbsp lime juice
  • 1 clove garlic
  • 1 tsp kosher salt
  • ⅓ cup buttermilk
  • ⅓ cup olive oil

Prep and Cook

  • Combine the chicken stock and quinoa in a medium saucepan set over medium-high heat and bring to a boil. Reduce the heat, cover and cook for 10 minutes. Remove the pot from the stove and allow the quinoa to rest for 5 minutes, covered. Fluff with a fork, transfer to a bowl and cool to room temperature.
  • Meanwhile, combine the shrimp, oil, salt and chili powder in a small bowl. Heat a skillet over medium heat and cook the shrimp just until it turns pink, about 2 minutes per side. Set aside.
  • When the quinoa has cooled, add the shrimp (and pan juices), beans, tomatoes, onions and corn kernels to the bowl, and mix thoroughly.
  • To make the dressing, combine the avocado, lime juice, garlic, salt, buttermilk and olive oil in a blender and blend until smooth.
  • Serve the quinoa salad over a bed of chopped romaine or mixed greens, and top with the avocado dressing.


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