Spicy Grilled Shrimp with Quinoa Salad

Name: Spicy Grilled Shrimp with Quinoa Salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: American
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

Spicy Grilled Shrimp With Quinoa Salad Recipe

No Photo

Have you made this?

Share your own photo!

By Patrick Johnson
@pwjohnso

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

35 Min

Cook:

20 Min

Method:

Grill

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
Add Ingredients to Grocery List

How to Make Spicy Grilled Shrimp with Quinoa Salad

Step-by-Step

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.