Spicy Grilled Shrimp with Quinoa Salad

Spicy Grilled Shrimp with Quinoa Salad Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Quinoa, shrimp, and chickpeas pack a triple punch of protein in the this tasty summer dish of Spicy Grilled Shrimp with Quinoa Salad.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 28 Minutes
Total: 58 Minutes

Nutritional Information

Calories 392
Fat 17.2 g
Satfat 3.1 g
Monofat 9.4 g
Polyfat 2.8 g
Protein 24.2 g
Carbohydrate 36.4 g
Fiber 6.3 g
Cholesterol 149 mg
Iron 2.8 mg
Sodium 526 mg
Calcium 151 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD,

June 2013
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