Spicy Grilled Shrimp with Quinoa Salad
By
Patrick Johnson
@pwjohnso
1
This is my second shot at using quinoa. That said I am by no means an expert. However, I will say I love it...the texture, the taste, flexibilty and, oh yeah, apparently it is pretty good for you.
It is worth mentioning my 10 and 7 year old boys loved both recipes also.
If you haven't had it, give this recipe a try. If you have and liked it, enjoy.
It is worth mentioning my 10 and 7 year old boys loved both recipes also.
If you haven't had it, give this recipe a try. If you have and liked it, enjoy.
Ingredients
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1/4 clime juice, fresh, divided
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10 tspolive oil
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2 tspchili powder
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1 tspground cumin, divided
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1/2 tspblack pepper, freshly ground
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1/2 tsphot pepper sauce
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1/4 tspsmoked paprika
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4 clovegarlic, chopped, divided
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24 largeshrimp, peeled and deveined (pref. 16-20 count)
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3/4 cquinoa, uncooked
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1/2 conion, diced
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1 cwater
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1/2 tspkosher salt, divided
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1/2 tsphoney
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1 ccherry tomatoes, halved
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1/2 cchickpeas, rinsed, drained
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1/2 cavacado, peeled, diced
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1 ozfeta cheese, crumbled
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1/4 ccilantro, freshly chopped
How to Make Spicy Grilled Shrimp with Quinoa Salad
- Preheat grill to high heat.
- Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl.
- Add shrimp; toss well. Marinate in refrigerator 30 minutes.
- Rinse and drain quinoa.
- Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes.
- Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.
- Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk.
- Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.
- Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.
- Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.
