1jalapeñofinely diced (seeds and membranes removed for a milder salsa)
½cupfinely chopped fresh cilantro leaves
1tablespoonfresh lime juice
Instructions
Cook the quinoa according to the package directions. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half the vinaigrette into the quinoa, taste, add more if needed.
Toss the shrimp with the oil, cayenne, garlic powder and chipotle pepper as well as salt and pepper. Grill on an indoor or outdoor grill pan for about 3 minutes on each side until pink and fully cooked.
Combine the ingredients for the pico de gallo in a medium bowl and toss to combine. Taste and adjust seasoning and spice level as needed.
Divide the quinoa into 4 bowls and top with desired amounts of black beans, avocado, corn and shredded romaine. Sprinkle with pico de gallo and serve.
Notes
The dressing will keep for a week in the fridge, so I love to always have some sort of vinaigrette on hand. You can also use leftover quinoa here so it's really a quick meal for busy nights.