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
- 1/4 c
- lime juice, fresh, divided
- 10 tsp
- olive oil
- 2 tsp
- chili powder
- 1 tsp
- ground cumin, divided
- 1/2 tsp
- black pepper, freshly ground
- 1/2 tsp
- hot pepper sauce
- 1/4 tsp
- smoked paprika
- 4 clove
- garlic, chopped, divided
- 24 large
- shrimp, peeled and deveined (pref. 16-20 count)
- 3/4 c
- quinoa, uncooked
- 1/2 c
- onion, diced
- 1 c
- water
- 1/2 tsp
- kosher salt, divided
- 1/2 tsp
- honey
- 1 c
- cherry tomatoes, halved
- 1/2 c
- chickpeas, rinsed, drained
- 1/2 c
- avacado, peeled, diced
- 1 oz
- feta cheese, crumbled
- 1/4 c
- cilantro, freshly chopped
How to Make Spicy Grilled Shrimp with Quinoa Salad
- 1Preheat grill to high heat.
- 2Combine 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.
- 3Add shrimp; toss well. Marinate in refrigerator 30 minutes.
- 4Rinse and drain quinoa.
- 5Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes.
- 6Add 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.
- 7Cool. 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.
- 8Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.
- 9Remove 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.
- 10Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.
