Quinoa, shrimp, and chickpeas pack a triple punch of protein in the this tasty summer dish of Spicy Grilled Shrimp with Quinoa Salad.
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
1/4 cup chopped fresh cilantro
How to Make It
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.
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This recipe is tasty, but lime in shrimp marinade?? Anyone who has cooked shrimp before, knows acid cooks seafood/fish. So, if you put lime in the marinade, then the shrimp become grainy before you grill them.I left the lime out of the marinade initially. Then, tossed the marinaded shrimp with the lime before grilling quickly.Turned out well!
This was a tasty dish, but I feel like it could be simplified a lot and not loose a lot of its flavor. Also, in my opinion this dish yields about 2 adult meals, 4 only if it was supplemented by a green salad (or something). What I would do next time: 1) Forget the complicated marinade, use a simple marinade with shrimp or chicken. 2) Skip the onion and garlic in the quinoa roasting process, add garlic salt after cooked. 3) Skip honey 4) Skip avocado (or double, can't tell it is there as it is).
We REALLY liked this recipe. Will make again this weekend for company. They wanted a tasty and healthy meal.The marinade for the shrimp is outstanding! I broiled the shrimp and it was much easier that way.
grilled the shrimp tonight and the flavor was tasty. I wasn't sure the family would like all the flavors combined together, and I was a little unsure of the combination myself (quinoa, feta, cilantro, chick peas, tomatoes, (brussel sprouts used instead of avacado), so I heated/cooked the quinoa, chickpeas and brussel sprouts ahead of time, grilled the shrimp, and served in lots of small plates for each person to make their own plate. It was quite good. I could see making this a little more greek flavored by adding olives and pita bread, or taking it to a more Mexican style and focus on the cilantro and swapping out the feta for cheddar and the pita for tortillas. Good base recipe that I plan to use again and again
This was really good. The quinoa salad was the highlight. I will definitely make this again. The shrimp was fine also. I ended up cooking them all in a grill pan rather than kabobs. Served with a spinach salad. Excellent.