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Monday, July 7, 2014

Avocado Quinoa with Grilled Shrimp

I made this shrimp and quinoa salad recipe for me and my boyfriend a few weeks ago. I followed this recipe (omitting the feta cheese) and came out with a little bit different result, but it was still excellent! 


  • ⅛ cup fresh lime juice, divided
  • 5 tsp. olive oil, divided
  • 1 tsp. chili powder
  • ½ tsp ground cumin, divided
  • ⅛ tsp. black pepper
  • ¼ tsp. hot pepper sauce
  • ⅛ tsp. smoked paprika
  • 2 garlic cloves, chopped and divided
  • 12 large shrimp, peeled and deveined
  • ½ cup uncooked quinoa
  • ¼ cup chopped onion
  • ¾ cup water
  • 1 tsp. kosher salt, divided
  • ¼ tsp. honey
  • ½ cup cherry tomatoes, halved
  • ½ cup canned chickpeas, rinsed and drained
  • 1 avocado, diced

  • Preheat grill to high heat.
  • Combine 1 tbsp of lime juice, ½ tbsp olive oil, chili powder, ¼ tsp cumin, black pepper, hot sauce, paprika, and 1 garlic clove in a medium bowl. 
  • Add shrimp and toss well. Marinate in refrigerator for 30 minutes.
  • Rinse and drain quinoa. 
  • Heat 1 tsp. of oil in a large saucepan over medium-high heat. 
  • Add onion to the pan and sauté for three minutes.
  • Add remaining garlic clove and quinoa. Cook for two minutes, stirring constantly, to toast the quinoa. 
  • Add ¾ cup water, bring to a boil. Cover, reduce heat, and simmer for 13 minutes, or until liquid is absorbed. Cool.
  • Combine remaining lime juice, olive oil, ¼ tsp cumin, ½ tsp. salt, and honey in a large bowl. Stir with whisk. 
  • Add quinoa, tomatoes, chickpeas, and avocado to the large bowl and toss gently.
  • Remove shrimp from the fridge and discard the marinade. 
  • Sprinkle with ½ tsp of salt then thread shrimp on metal skewers (or if you're using wooden skewers, be sure to soak skewers in water prior to putting them on the grill) and place skewers on grill rack.
  • Grill 2 minutes on each side or until done.
  • Divide quinoa mixture evenly among 4 plates. 
  • Top each serving with shrimp.

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