Tequila-Lime Shrimp and Quinoa

I saw this recipe on pinterest and had to give it a try.  It did not disappoint.  It was healthy, delicious and filling.  I made a full recipe and even enjoyed the leftovers.

Source: iowagirleats.com

Ingredients:

1 cup quinoa
1-3/4 cups chicken broth (could use vegetable broth or water)
15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
15oz can black beans, drained and rinsed
1 avocado, chopped
1/2 red onion, minced
1/4 cup chopped cilantro

For the Tequila-Lime Shrimp:
3/4lb (12oz) raw peeled and de-veined shrimp
1/4 cup extra virgin olive oil
1/4 cup tequila
juice of 2 limes
1 Tablespoon honey
1 shallot, chopped
1 garlic clove, chopped
1/2 teaspoon cumin
salt and pepper (LOTS!)

For the Chili-Lime Vinaigrette:
1/4 cup extra virgin olive oil
2 Tablespoons honey
juice of 1 lime
1/2 teaspoon chili powder
salt and pepper

Instructions:

1. Bring chicken broth to a boil in a saucepan then add quinoa and place a lid on top. Turn heat down to medium-low then simmer until quinoa is tender and broth has been absorbed, about 15 minutes. Fluff with a fork then transfer to a large bowl to cool slightly.
2. For the Tequila-Lime Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 or 3 batches,) then saute for 1-2 minutes on each side or until cooked through. Add to bowl with cooked quinoa.
3. For the Chili-Lime Vinaigrette: Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.
4. Add corn, black beans, avocado, red onion, and cilantro to the quinoa and shrimp then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust salt and pepper if necessary. Serve warm or refrigerate and serve cold.