Quinoa, Black Bean, and Shrimp Salad

3/4 C Quinoa, rinsed and drained
1 1/2 C Chicken Stock
1 t salt
1 C frozen corn kernels, thawed
3/4 lb large shrimp, peeled and deveined
1 15 1/2 oz can black beans, rinsed and drained
2 tomatoes, coarsely chopped
1/4 C fresh parsley
2 T lemon juice
2 t extra- virgin olive oil
Pinch cayenne

Combine quinoa, chicken stock, and 1/2 teapsoon of salt in a medium sauce pan; bring to a boil. Reduce heat to a simmer and cover for 12 minutes.
Stir in corn and cook until quinoa is tender, about 2 minutes longer. Drain off any excess liquid and transfer quinoa mixture to large bowl. Let Cool.

Spray nonstick pan with nonstick cooking spray and set over medium heat. Add shrimp and cook, stirring occasionally, unitl just opaque in the center, about 3 minutes. Add to quinoa mixture.

Add all remaining ingredients and reamaining 1/2 teapsoon of salt. Toss to mix well.

Per Serving (A whopping 2 cups!)
385 cals; 6 grams of fat; total carb 13 grams; 11 grams of fiber; and 29 grams of protein
YES, 29 GRAMS of PROTEIN