Quinoa and Shrimp With Fresh Corn and Cherry Tomatoes

• dry organic quinoa↗1⁄2 cup

  cook according to package

• olive oil↗1 tablespoon

  divided

• olive oil↗2 teaspoons

  divided

• fresh lemon↗1

  juice of

• coarse salt↗1⁄4 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• diced red onion1⁄2 cup
• extra-large shrimp↗8

  peeled and de-veined

• corn↗3⁄4 cup
• halved cherry tomatoes1 cup
• fresh finely chopped basil2 tablespoons

Step-by-step instructions

1. 1

   Cook quinoa according to the package. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible. Flake with a fork.

2. 2

   In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside.

3. 3

   In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and saute 2-3 minutes, just until wilted. Add shrimp and saute until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.

4. 4

   Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently. Serve hot or at room temperature.