Miss Couple's Shrimp Superfood Salad

After a day of kinky photo shooting in an abandoned insane asylum in Queens, Miss Couple and I came back to my apartment contemplating the possibility of having contracted tetanus, lead poisoning and possibly rabies. We were feeling depleted, dirty and VERY hungry.

I decided to cook up this shrimp superfood salad based on a recipe I found on IowaGirlEats.com and what I had available in my kitchen. I also doubled her recipe because it keeps well in the fridge, and it is fucking delicious. This dish is incredibly versatile; you can eat it cold, with shrimp, chicken or tofu, as a side dish, as a main course or on a bed of fresh spinach. Anyway you eat it, you won't regret it.

Miss Couple's Shrimp Superfood Salad:

1 cup of dry quinoa (red or white) (cooked as per directions and cooled)
3 ears of fresh corn kernels (or 1 can of corn - rinsed)
1 can of black beans
2 diced avocados
1/2 medium sized red onion, diced
1 orange, peeled and diced
1 sweet grapefruit
1 handful chipped cilantro
2 handfuls sunflower sprouts (if you have them)
salt and pepper to taste

1/2 lb shrimp
pat of butter
2 lemons or 2 limes - juiced
1/8th cup olive oil
balsamic vinaigrette
4 cloves of garlic - dived

1. Cook the quinoa according to directions and let cool.

2. Add corn kernels, black beans, diced avocados, red onion, orange, grapefruit, cilantro and sunflower sprouts to quinoa and mix with a spatula.

3. Heat butter in pan, add shrimp once butter is melted.  Add diced garlic and cook shrimp until pink.

4. Add lime/lemon juice, olive oil, and a splash of balsamic. Turn off heat.

5. Put shrimp in separate container and add the juice left in the pan to the salad and mix. Add salt and pepper to taste.

6. Dish out the salad and decorate as you will with the shrimp!

Enjoy!