2 cups water, divided use
1 cup sliced white onion
1/2 cup quinoa
1 cup sliced carrots
2 teaspoons minced garlic
1 cup green beans, cut into 1-inch pieces
1 cup defrosted frozen corn kernels (or 1 cup freshly cut corn off the cob)
2 cups cubed tomatoes
1/4 cup coarsely chopped cilantro
Kosher salt and freshly ground black pepper
1/2 cup orange juice
1 tablespoon olive oil
Pinch cayenne pepper
3/4 pound peeled, cooked shrimp
4 cups romaine lettuce, rinsed
Pour 1/2 cup water into a medium-size nonstick skillet. Add onions and saute over medium heat for 10 minutes. Add more water if onions become too dry. They should be golden, not browned.
Meanwhile, rinse quinoa in a fine-mesh strainer over the sink. Add to a small pot with the remaining 1 1/2-cups water. Bring to a boil over high heat. Lower heat to medium, cover with a lid and cook 10 minutes. All of the water should be absorbed. If the pot runs dry before the quinoa is cooked, add more water.
When onions are ready, add carrots, garlic and green beans. If using fresh corn, add this as well. Saute 3 to 4 minutes. The vegetables will be crunchy. Remove from heat. Add cooked quinoa, tomatoes and cilantro to the skillet. (If using frozen corn, add at this time.) Sprinkle with salt and pepper to taste. Mix well.
Mix orange juice, olive oil and cayenne pepper together. Add the shrimp to the mixture. To serve, line a serving platter or 2 individual plates with the lettuce leaves and spoon the quinoa salad on top. Spoon the shrimp and dressing over the quinoa.
Makes 2 servings.