Spicy Grilled Shrimp with Quinoa Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Quinoa, shrimp, and chickpeas pack a triple punch of protein in the this tasty summer dish of Spicy Grilled Shrimp with Quinoa Salad. Ingredients:
1/4 cup fresh lime juice, divided |
10 teaspoon olive oil, divided |
2 teaspoons chili powder |
1 teaspoon ground cumin, divided |
1/4 teaspoon black pepper |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon spanish smoked paprika |
4 garlic cloves, chopped and divided |
24 large shrimp, peeled and deveined (about 1 pound) |
3/4 cup uncooked quinoa |
1/2 cup chopped onion |
1 cup water |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon honey |
1 cup cherry tomatoes, halved |
1/2 cup canned organic chickpeas, rinsed and drained |
1/2 cup diced peeled avocado |
1 ounce feta cheese, crumbled |
cooking spray |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat grill to high heat.
2. 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.
3. 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.
4. 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.
5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.
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