Mexican Quinoa Salad with Shrimp

serves 4-5

For the dressing/marinade

1/4  cup extra virgin olive oil

1/2 cup fresh lime juice (approximately 4 limes)

2 garlic cloves, grated on the microplane

1 tablespoon honey

2 tablespoons chopped cilantro

2 teaspoons Tajin seasoning

For the salad

3 cups cooked quinoa 

1 medium red onion, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup frozen corn, thawed

¼ cup cilantro, chopped

2 pounds shrimp (peeled and deveined)

Tajin seasoning for garnish

Cook the quinoa according to package directions, about 20 minutes.   Let the quinoa cool in the refrigerator.

In a jar with a lid add the olive oil, lime juice, garlic, honey, cilantro and Tajin.  Shake well to combine.  

In a large ziploc bag, add about ⅓ of the dressing and the shrimp.  Allow shrimp to marinate while you prepare the salad, or up to 30 minutes.

Combine the onion, bell pepper, tomatoes, corn, cilantro and quinoa, and toss with the remainder of the dressing.

Heat a nonstick skillet over high heat.  Discard marinade and cook shrimp over high heat until it is pink (less than 5 minutes).  

Sprinkle shrimp with Tajin for serving.