Quinoa, Black Bean, And Shrimp Salad (Ww)

• 3/4 cup quinoa, rinsed and drained
• 1 1/2 cups water
• 1 teaspoon salt
• 1 cup frozen corn kernels, thawed
• 3/4 lb large shrimp, peeled and deveined
• 15 1/2 ounces black beans, rinsed and drained
• 2 large peaches, pitted and coarsely chopped
• 2 tomatoes, coarsely chopped
• 2 celery ribs, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice
• 2 teaspoons extra-virgin olive oil
• 1 pinch cayenne

1. Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil.
2. Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer.
3. Drain off any excess water and transfer quinoa mixture to large bowl and let cool.
4. Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture.
5. Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.

quinoa, water, salt, corn kernels, shrimp, black beans, peaches, tomatoes, celery, parsley, fresh cilantro, lemon juice, extravirgin olive oil, cayenne

Taken from www.food.com/recipe/quinoa-black-bean-and-shrimp-salad-ww-518127 (may not work)