Citrus Quinoa With Garlic Grilled Shrimp
Recipe: #14042
August 28, 2014
Categories: Shrimp, Quinoa, South American Sunday Dinner, Diabetic, Gluten-Free, No Eggs, more
"A yummy blend of bright flavors the quinoa takes center stage even to the jumbo shrimp. I often use a citrus flavored olive oil for the shrimp. Bold flavors so scale down if you want or switch it up to just one citrus for the quinoa"
Original is 4 servings
Ingredients
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- SHRIMP
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Nutritional
- Serving Size: 1 (538.2 g)
- Calories 477.9
- Total Fat - 18.4 g
- Saturated Fat - 2.4 g
- Cholesterol - 214.2 mg
- Sodium - 1351.2 mg
- Total Carbohydrate - 49.1 g
- Dietary Fiber - 6.4 g
- Sugars - 8.9 g
- Protein - 31.6 g
- Calcium - 171.5 mg
- Iron - 3.6 mg
- Vitamin C - 78.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Rinse quinoa repeatedly under cold water. Put in saucepan with water, bring to a boil and cook on medium high 15 minutes.
Step 2
In one bowl mix shrimp, lime juice, zest, garlic and olive oil, set aside (preheat bbq if grilling outside).
Step 3
In another bowl for the quinoa mix juices, zest soy, cumin and chopped cilantro (use all one citrus or the combination
Step 4
In frying pan put oil, onions and garlic, (red pepper if using) cook until softened
Step 5
Mix quinoa and juice into onion and garlic, stir well
Step 6
Grill shrimp under broiler or on bbq until cooked both sides about 5 minutes total if jumbo, just until pink through if smaller, turning once
Step 7
Plate by putting serving of quinoa on plate and top with grilled shrimp
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, be sure to choose jumbo shrimp for the best flavor and texture.
- For the citrus, you can use a combination of orange and lemon, or just one for a more subtle flavor.
- Substitute the orange and lemon for grapefruit and lime: This substitution will give the dish a more tart flavor, and the combination of grapefruit and lime will provide a bright, zesty flavor that will really make the quinoa stand out.
- Substitute the olive oil for coconut oil: Coconut oil has a higher smoke point than olive oil, so it is a better choice for grilling the shrimp. The flavor of coconut oil will also bring out the other flavors in the dish, and add a subtle sweetness.
Lemon Quinoa with Sautéed Shrimp Rinse quinoa and cook as directed in the recipe. In a bowl mix shrimp, minced garlic, olive oil, ground black pepper, and the juice and zest of one lemon. In a frying pan, sauté the onion, garlic, and red pepper (optional) until softened. Mix the quinoa and lemon juice into the onion and garlic mixture. Sauté the shrimp in the pan until cooked through, flipping once. Plate by putting a serving of quinoa on the plate and top with the sautéed shrimp.
Grilled Asparagus with Balsamic Glaze: Grilled asparagus is a great side dish to serve with this citrus quinoa and garlic grilled shrimp. The grilled asparagus is lightly seasoned with salt and pepper and then finished with a sweet and tangy balsamic glaze. The combination of flavors makes it a perfect accompaniment to the bold flavors of the quinoa and shrimp.
Grilled Sweet Potatoes with Rosemary: Grilled sweet potatoes are a delicious and healthy side dish to serve with this citrus quinoa and garlic grilled shrimp. The sweet potatoes are lightly seasoned with salt, pepper, and rosemary, and then grilled until golden brown and tender. The sweetness of the potatoes pairs perfectly with the bold flavors of the quinoa and shrimp, making it a great addition to the meal.
FAQ
Q: How long should I cook the quinoa for?
A: Cook the quinoa on medium high heat for 15 minutes, or until all the water has been absorbed.
Q: How much quinoa should I use per person?
A: It depends on how much you want to serve. Generally, about 1/4 cup of dry quinoa per person is a good starting point.
6 Reviews
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Fun facts:
The quinoa in this recipe is a popular superfood. It is a grain-like crop that is grown mainly in South American countries like Peru, Bolivia, and Chile. Quinoa has been around for centuries, and it was even a staple food of the Inca Empire.
The citrus flavors in this recipe are often associated with the Mediterranean diet. This diet, which is rich in citrus fruits, olive oil, and seafood, is known to be healthy and has been popularized by celebrities like Gwyneth Paltrow and Jennifer Lopez.