Spicy Grilled Shrimp with Quinoa Salad

Spicy Grilled Shrimp with Quinoa Salad
Spicy Grilled Shrimp with Quinoa Salad
Spicy Grilled Shrimp with Quinoa Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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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