Spinach, Shrimp Quinoa Salad

Serves 2 as a meal, 4 as a side dish

-1/2 cup of dried quinoa
-1 1/2 cups cooked string beans 
-1 cup corn from the cob, grilled (two or three cobs, depending on size)

-1 clove of garlic

-2 tablespoons of olive oil

-8 medium shrimp, pealed, deveined and cooked

-1/2 Vidalia onion, chopped

-2 avocados, chopped

-1 cup of cherry tomatoes, cut in half -in the picture I used Roma tomatoes. Use whatever you have

-2 cups of baby spinach

-1/2 cup of fresh cilantro, chopped

If you want to make this dish easier, just use corn from a can. The corn on the cob will, however, taste much more fresh and will add that summer grill savor to your salad, which pairs well with the earthy flavors from the cumin in the dressing. 

Dressing

-Juice of 1/2 lemon

-1teaspoon of lemon zest

-2 teaspoons of Dijon mustard

-1 teaspoon orange juice

-1/2 teaspoon cumin

-2 teaspoons olive oil

Salt and pepper to taste

Cook quinoa according to package directions. Set aside to cool. Steam string beans and set them aside. Once they're cool, cut them into 1 inch long pieces. Grill the corn on the cob. I like to steam it first on the stove for about 6 minutes, then girl each side for a couple minutes. This way you get the taste from the grill but cook the corn through without burning it. Carefully cut the corn off the cob.

Heat olive oil in a saucepan over medium-high flame. Sprinkle a pinch of salt, pepper and cumin on shrimp. Add shrimp to sauce pan and cook for about 3 minutes on each side or until shrimp turns pink. Remove from heat.

In a salad bowl add quinoa, onion, avocado, tomatoes, corn, spinach, cilantro string beans and shrimp.

For the dressing, add all of the ingredients together and whisk. Pour on top of the salad and mix gently.