Southwestern Shrimp Quinoa

2 tablespoons extra-virgin olive oil, divided
½ cup chopped onion
2 cups uncooked quinoa, rinsed
4 cups chicken broth
1 lb large shrimp, deveined and peeled
2 tablespoons Old El Paso Taco Seasoning
1 can (10 oz) Old El Paso Enchilada Sauce
1 can (15 oz) black beans, drained and rinsed
½ cup crumbled cotija cheese
sliced green onions, diced avocados and cilantro, for serving

Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent. Add the quinoa and cook, stirring, for a couple of minutes to toast the quinoa. Add the chicken broth, bring to a boil, then reduce heat and cover. Cook for 15-20 minutes, or until all of the liquid has been incorporated. Remove from the heat and fluff.
Meanwhile, heat the remaining tablespoon of olive oil in a large sauté pan or cast iron pan. Toss the shrimp with the taco seasoning in a zip-top bag, then add to the hot oil. Cook until opaque, a minute or two on each side. Remove to a plate.
Add the quinoa to the same skillet the shrimp was cooked in. Pour in the enchilada sauce and black beans. Stir to combine. Top with the cooked shrimp, cotija, slice green onions, avocados and cilantro. Serve immediately.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user JACKSMOM1114.