Quinoa (keen-wah) has a delicious flavor and a very high protein content of up to 20%. This salad is a feast for the eyes as well as the taste buds. It’s a great opener for a dinner party.


  • 1 cup Organic Quinoa
  • 1 pound shelled shrimp
  • ½ teaspoon red pepper (cayenne)
  • 1 tablespoon tamari or soy sauce
  • 1 cup corn (fresh or frozen)
  • ¼ cup lemon or lime juice
  • 1 cup diced red bell pepper
  • 1 tablespoon olive or vegetable oil
  • ¼ cup sliced green onions
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 2 tablespoon chopped fresh cilantro
  • ¼ cup finely chopped celery


Hands-on Time: 15 min
Baking Time: 20 min
Total Time: 35 min
Servings: 4 as a main, 6 as a side

  1. Rinse quinoa in cold water, drain. Cook in 2 cups water for 15 minutes or until water is absorbed.
  2. In a large skillet coated with cooking spray, cook shrimp with red pepper and soy sauce for about 5 minutes or until shrimp are done.
  3. Combine lemon juice, oil, salt, and sugar.
  4. In a large bowl, combine with shrimp, corn, bell pepper. onions, cilantro, and celery.
  5. Fold in lemon juice mixture. Serve cold