• Black Bean & Quinoa Salad with Shrimp

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    Prep time:
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    Servings: 8 servings
    by Jen Nelson
    1 recipe
    This recipe is so fresh tasting with lime, cilantro & peppers! Makes a lot so it's great for potlucks. It takes a while to cook beans, but it's worth it (canned beans just won't do for this one!) Would be a great side dish for quesadillas or tacos. You could leave out the shrimp if you want for a vegetarian version.


    • 1 lb. Shrimp (med./small, not salad shrimp)
    • 1 1/2 c. dry black beans
    • 1/2 c. dry Qiunoa
    • 2 or 3 jalapenos (green and red) seeded and chopped
    • 4 scallions chopped
    • 2 tomatoes (med. sized) seeded & chopped
    • 1 c. cilantro chopped
    • 3 cloves garlic chopped
    • 1 tbs. cumin
    • 1/2 tsp chili flakes
    • 1 tsp. sugar
    • 2 tsp. salt
    • 1 tsp. fresh ground pepper
    • Juice of 2 1/2 limes (or less to taste)
    • 1/2 tbs canola oil or vegetable oil
    • hot sauce (optional)


    1. Soak beans for 2-4 hours, drain soaking water
    2. Simmer beans until tender (about 2 hours) in 3 c. water with 1 of the garlic cloves roughly chopped, cumin, chili flakes, salt, and pepper. You will want them to be a bit 'soupy' (like beans in a can), so add water if it begins to get too dry.
    3. Allow beans to cool until luke warm. Strain off most of the cooking liquid until you are left with just about 1/4 to 1/3 c.
    4. Cook quinoa (2:1 ratio) for 15 min covered on low heat. Allow to cool until luke warm.
    5. Mix jalapenos, scallions, tomatoes, sugar, and lime juice in a large bowl, then add quinoa and beans.
    6. In a medium skillet saute remaining garlic in 2 tsp. oil on med. heat, add shrimp when garlic is soft. Cook shrimp until they are no longer transparent.
    7. Add sauteed shrimp & garlic to mixture (be sure to get all the tasty oil into the mix, use a rubber scraper). Mix well.
    8. Add salt, pepper & hot sauce to taste. A good spicy habanero works really well.

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