Ingredients: |
Ingredients: 1/4 cup fresh lime juice (divided) 10 tsp olive oil (divided) 2 tsp chili powder 1 tsp ground cumin (divided) 1/4 tsp black pepper 1 tsp hot pepper sauce 1/4 tsp Spanish smoked paprika 4 cloves garlic, minced (divided) 24 large shrimp, peeled and deveined 3/4 cup uncooked quinoa 1/2 cup chopped onion 1 cup water 1/2 tsp salt (divided) 1/2 tsp honey 1 cup cherry tomatoes, halved 1/2 cup canned chickpeas, rinsed and drained 1/2 cup avocado, peeled and diced 1 ounce feta cheese 1/4 cup chopped fresh cilantro OTHER OPTIONAL ADD-INS: cucumber, radish, sweet peppers, kalamata olives
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Directions: |
Directions:Combine 2 Tbsp lime juice, 1 Tbsp olive oil, chili powder, 1/2 tsp cumin, black pepper, hot sauce, paprika, and 2 cloves minced garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator for at least 30 minutes. While shrimp are marinating: Rinse and drain Quinoa. Heat 1 tsp oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add remaining garlic 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 lime juice, remaining olive oil, remaining cumin, 1/4 tsp 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 with remaining 1/4 tsp salt. Thread shrimp onto skewers. Grill 2 minutes on each side or until done. Serve quinoa topped with shrimp; garnish with cilantro. |