Southwestern Quinoa Salad

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This Southwestern Quinoa Salad with Shrimp makes a heart-healthy lunch or dinner recipe full of flavor from smoky grilled corn, chili-lime dressing and zesty lemon-garlic shrimp! It’s also packed-full of whole-grain fibre, protein and vegetables!



For the shrimp:

  • 1 lb raw shrimp, peeled + deveined
  • 1 tbsp olive oil
  • juice of 1/2 a lemon
  • 2 garlic cloves, minced
  • 1 tsp dried parsley
  • 1/2 tsp salt

For the corn:

  • 2 ears of corn on the cob
  • 1 tsp olive oil
  • salt and pepper, sprinkle of each

For the salad:

  • 1/2 cup quinoa (cooked in 1 cup of water or vegetable stock)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, diced
  • 1 bell pepper, chopped
  • 1/2 avocado, chopped
  • juice of 1 lime
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • salt and pepper, to taste
  • optional: 1 tbsp fresh cilantro, chopped


For the shrimp:

  1. Mix all ingredients with the shrimp in a large bowl and let marinate for at least 10 mins (even longer is better)
  2. Place shrimp on skewers and grill them on med-high heat for 2-3 mins per side, or until charred slightly. Remove from grill or grill-pan.*

For the corn:

  1. Shuck corn to expose kernels.
  2. Coat corn with olive oil and sprinkle with salt and pepper.
  3. Place corn in aluminum foil and roll up, pinching the ends.
  4. Grill on med-high heat for 30 mins (turning sides every 10 mins).
  5. Remove corn from grill and open aluminum foil.
  6. Let cool before cutting kernels off the cob.**

For the salad:

  1. Add shrimp and corn to a large bowl.
  2. Combine with tomatoes, bell pepper, onion, and avocado.
  3. Mix well and then squeeze the juice of 1 lime over salad.
  4. Add chilli powder, cumin and salt and pepper and cilantro, if using.
  5. Store in fridge for up to 1 week.

*Alternatively you could use pre-cooked shrimp and let thaw and then marinate in mixture for 30 minutes rather than grilling.

**Or use 1 1/2 cups of canned corn and bake in the oven at 400 degrees for 10 mins (watch carefully to make sure it does not burn).