Spicy Grilled Shrimp with Quinoa Salad

I have no problem with hodge-podge meals every now and then. Some people couldn’t think of mixing food genres in one meal, but sometimes I like it if all parts sound good. I could be in the mood for Italian and Mexican, so if I am trying to throw together a meal of leftovers, a little pasta with an enchilada never hurt anyone 🙂 On the flip side, I’m not as flexible when it comes to mixing strange ingredients or flavors in one dish. Do you see the distinction?!

When I came across this Cooking Light recipe for Spicy Grilled Shrimp with Quinoa Salad, at first I thought some of the ingredients were a little random together. I didn’t really see feta being paired with the Spanish flavors of the spicy shrimp and the honey/cumin/lime blend for the salad. And the chickpeas with everything else was not something I’d typically go for. But I was intrigued, so thought I’d give it a whirl. I’m so glad I did because the dish ended up being different, but different in a great way. The flavors blended everything together without being too intense. And I loved that it didn’t resemble my usual quinoa concoctions. The shrimp (which weren’t actually spicy), had great seasonings that paired perfectly with the salad, making this a delicious summer meal.

How do you feel about hodge-podge meals or bizarre concoctions?
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Spicy Grilled Shrimp with Quinoa Salad

Source: Cooking Light Magazine

What You Need

  • 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

What To Do

  1. Preheat grill to high heat, or prepare saute pan.
  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. Add chickpeas. 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, 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 if grilling. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done. Or saute 3 minutes on each side.
  5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

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