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.
prep time35 Min
cook time20 Min
Ingredients For spicy grilled shrimp with quinoa salad
lime juice, fresh, divided
ground cumin, divided
black pepper, freshly ground
hot pepper sauce
garlic, chopped, divided
shrimp, peeled and deveined (pref. 16-20 count)
kosher salt, divided
cherry tomatoes, halved
chickpeas, rinsed, drained
avacado, peeled, diced
feta cheese, crumbled
cilantro, 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.
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