1 pound shrimp, shelled & deveined

1 cup quinoa, rinsed

2 cups chicken stock

1/2 cup cilantro, chopped

1 Tbsp olive oil

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp garlic powder

3/4 tsp salt

1 small can of sliced olives

1 can black beans, rinsed

1 avocado, diced

2 small tomatoes, diced

Juice from 1 lime

1/4 cup salsa

1/8 cup lowfat sour cream or plain Greek yogurt (optional)

Sprinkle Mexican cheese blend (optional)

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For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with 1/4 tsp each of chili powder, paprika, garlic powder and salt. Squeeze in lime juice from 1/2 of the lime and 1/4 cup of cilantro, tossing to combine. 

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Once the quinoa is nearly cooked, heat the olive oil in a pan over medium heat. Add the shrimp, tossing to fully coat with the oil. Season with the remainder of the spices. Continue cooking, stirring frequently, until the shrimp is pink and fully cooked, approximately 7-10 minutes. Remove from the heat, stirring in the remainder of the lime juice and cilantro.

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In a large bowl, combine the quinoa, shrimp with some of the juices, black beans, olives, avocado and tomato. Season with a pinch of salt or to taste.

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In a small bowl, stir together the salsa and sour cream for a dressing. Serve the quinoa mix with a small dollop of dressing and a sprinkle of Mexican cheese.