2 cups cooked organic quinoa
1 cup vegetable stock
2 cups tomatoes (quartered)
1 medium onion (chopped)
1 can black beans
2 cups fresh corn
Sea salt and pepper
2 tbsp. olive oil
1 pound shrimp
Cook quinoa according to package directions, substituting vegetable stock for water for added flavor. Set aside.
Dice tomatoes and onions. Drain, rinse and add black beans.
Add fresh corn, diced tomatoes and onions to the warm quinoa. Mix all ingredients, season with sea salt and pepper to taste.
In a pan, sauté garlic in olive oil and cook shrimp quickly on medium-high heat. Add shrimp and pan juices to salad.
Add fresh lime juice and sliced avocado. Serve while warm.