Quinoa Shrimp Salad

• 1 cup Quinoa
• 2 cubes Chicken Bouillon
• 2 cups Water
• 1 bag (12 Oz. Size) Frozen Baby Shrimp
• 1/2 cups Butter, Melted
• 1 whole Lemon, Juiced
• Salt And Pepper, to taste
• 6 Tablespoons Olive Oil
• 2 whole Lemons, Juiced
• 2 cloves Garlic, Minced
• 1 pinch Stevia Or Other Sweetener
• Salt And Pepper, to taste
• 1 can (16 Oz. Size) Corn, Drained
• 1 can (16 Oz. Size) Black Beans, Warmed
• 1/2 whole Red Onion, Diced
• 2 whole Oranges, Peeled And Chopped
• 1 bunch Cilantro, Chopped
• Salt To Taste

1. For the quinoa: In a medium saucepan, combine the quinoa, chicken bouillon, and water.
2. Bring to a boil, then turn down to low and simmer, covered, 15-20 minutes, stirring periodically.
3. Remove from heat.
4. For the shrimp: While the quinoa is cooking, begin preparing the shrimp.
5. In a small bowl, mix together the frozen shrimp, melted butter, and lemon juice.
6. Cover a baking sheet with foil, pour shrimp mixture on top, and salt and pepper.
7. Broil for 8-10 minutes, or until well done.
8. For the vinaigrette: Combine the dressing ingredients in a container with a tight-fitting lid; shake well.
9. To assemble the salad: In a medium mixing bowl, combine the shrimp, quinoa, and the salad ingredients.
10. Pour the vinaigrette over the top and mix (you may not use it all).
11. Add salt to taste.
12. This salad can be enjoyed warm or cold.
13. Yum!

quinoa, chicken bouillon, water, shrimp, butter, lemon, salt, olive oil, lemons, garlic, salt, corn, black beans, red onion, oranges, cilantro, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/quinoa-shrimp-salad/ (may not work)