Yes, again the heat influenced a meal choice. This time, a shrimp and red quinoa salad was on the menu. Quinoa is my new obsession. It really is a super-food, gluten-free, high in fiber, protein and low in fat. I've previously used it as a side-dish and this time thought it would be great as the base for a nice cold, summer salad packed with vegetables. The ingredients:
Vegetable broth, shrimp, organic red quinoa, black beans, sweet yellow corn, mushrooms, baby spinach and later on some added cherry tomatoes, lime juice, crushed red paper and cilantro. I started by cooking the quinoa in the vegetable broth and in a saute pan, began to cook the baby spinach and mushrooms.
After the quinoa was cooked, I added it to the saute pan along with the rest of the ingredients and mixed in some chopped garlic.
Finally, I put the entire salad in the refrigerator to cool for a few hours and enjoyed once thoroughly chilled. It was even tastier in the days to come!
Vegetable broth, shrimp, organic red quinoa, black beans, sweet yellow corn, mushrooms, baby spinach and later on some added cherry tomatoes, lime juice, crushed red paper and cilantro. I started by cooking the quinoa in the vegetable broth and in a saute pan, began to cook the baby spinach and mushrooms. 
After the quinoa was cooked, I added it to the saute pan along with the rest of the ingredients and mixed in some chopped garlic. 
Finally, I put the entire salad in the refrigerator to cool for a few hours and enjoyed once thoroughly chilled. It was even tastier in the days to come! 
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