If you're feeding friends who don't eat gluten, or if you're looking for the perfect summer salad that can be made on a Saturday afternoon and stored in the fridge for easy weekend eating, or if you need something for the workday lunchbox, this just might be for you.
Tender quinoa is tossed with crisp corn, fibre-rich black beans, and chili-spiced shrimp, before being dressed in an avocado and lime sauce. Quantities can be doubled or tripled easily, and the dish travels well for a warm-weather potluck. In essence, tuck this in your back pocket for summer - I can't think of an occasion where it won't be one of the most popular items on the table.
This is one of my recipes from the May edition of Eat Savvy, over on the SavvyMom website. Head here for the quinoa and shrimp salad with avocado dressing recipe.