Guest Post Written By: Stephanie Rowe (winner of 1 Free Salad to Mixt Greens during our 21 Day Challenge)
For the shrimp:
4 large shrimp peeled and deveined per person
Marinate in olive oil, brown sugar, soy sauce, 1 clove garlic, lemon juice and lots of Cajun seasoning
(I eyeball this, I make a lot of marinades)
Mix well and refrigerate while you make the salsa:
1 ripe avocado diced
3/4 medium red onion chopped
12 cherry tomatoes diced
1 ripened mango diced
1/2 cup canned corn rinsed
1/2 cup canned black beans rinsed
1 clove garlic minced
1 tbsp warm coconut oil
1/2 lime squeezed
Salt and pepper to taste
Handful cilantro chopped
Mix all salsa ingredients and refrigerate while you prepare quinoa
1 1/2 cups low sodium chicken stock
1 cup black quinoa (traditional white and red work as well but the colors here look amazing)
Bring stock to boil, add quinoa with a tbsp coconut oil and salt and pepper, turn heat to low and summer for 10-15 or until all stock has been deliciously soaked up.
Take shrimp out of fridge for 10 minutes to get rid of the chill, heat a non stick pan to medium high and cook shrimp on each side for 2 minutes and place on a cool plate.
To build salad, place a small handful of baby spinach in bottom of wide bowl, spoonful of quinoa in center, surround with mango salsa and decorate 4 ‘corners’ with shrimp. Sprinkle with chia seeds and salted almonds. Yes, don’t leave these last 2 parts out!!!!
Please give it a try! It’s so colorful and really makes my tummy happy for treating myself to it! Enjoy!