Quinoa Shrimp Bowl


1 cup dry quinoa
1 cup frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1/2 cup pomegranate seeds
1 avocado, chopped
1 orange, cut into 1-inch segments
1/3 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 pound cooked large shrimp, peeled and tails removed
1/3 cup olive oil
1/4 cup lemon juice
1 tablespoon honey
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper


Cook quinoa according to package directions; let cool.
In a large bowl, combine quinoa, corn, black beans, pomegranate seeds, avocado, orange, onion, cilantro, and shrimp; mix well and set aside.
In a small bowl, whisk oil, lemon juice, honey, garlic, salt, and pepper until combined. Pour dressing over quinoa mixture and toss until evenly coated. Serve immediately or refrigerate until ready to serve.