Citrus Quinoa With Garlic Grilled Shrimp
August 28, 2014
"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"
- 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
Rinse quinoa repeatedly under cold water. Put in saucepan with water, bring to a boil and cook on medium high 15 minutes.
In one bowl mix shrimp, lime juice, zest, garlic and olive oil, set aside (preheat bbq if grilling outside).
In another bowl for the quinoa mix juices, zest soy, cumin and chopped cilantro (use all one citrus or the combination
In frying pan put oil, onions and garlic, (red pepper if using) cook until softened
Mix quinoa and juice into onion and garlic, stir well
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
Plate by putting serving of quinoa on plate and top with grilled shrimp
Tips & Variations
No special items needed.