Preparation time: 10 minutes
Cooking time: 5 minutes
Here is a little spin on the usual Mexican fare. It’s a bit healthier than your regular overstuffed burrito so if you are watching your weight (or generally trying to be more healthful) but are craving Mexican flavors, this is for you. I used shrimp for this one instead of pork or beef, and replaced the rice or tortilla wrappers with a fresh and sprightly red bean and quinoa salad. This dish is packed with protein! You can use homemade or store-bought taco seasoning but adjust the amount accordingly as each mix is different and some are saltier than others.
- 3 cups cooked quinoa
- 3 small tomatoes, about 150 grams total weight, chopped
- 1/2 small red onion, chopped
- 1 cob of cooked corn, about 275 grams peeled weight
- 1 400-gram can of red beans, drained and rinsed
- 1/4 cup fresh cilantro leaves, chopped roughly, plus some sprigs to garnish
- Juice from 1 lemon
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly cracked black pepper, to taste
- 1 tablespoon vegetable oil
- 350 grams peeled and deveined shrimp, heads off but tail intact
- 2 to 2 1/2 tablespoons taco seasoning
- Slice the kernels off the corncob. In a bowl, mix together the quinoa, tomatoes, onion, corn kernels, red beans, cilantro, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside.
- Toss the shrimp with the taco seasoning to coat.
- Heat a non-stick skillet over medium high heat. Add the vegetable oil and once the oil is hot, add the shrimp in one layer. Fry, tossing once or twice, just until the shrimp turn orange, 3-4 minutes. Do not overcook.
- Serve the shrimp atop a mound of the bean and quinoa salad and garnish with cilantro sprigs.