Spicy Grilled Shrimp & Quinoa Salad

2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. hot sauce
4 cloves of garlic, minced
1/4 c. olive oil
24 shrimp, peeled and deveined
1 c. quinoa, cooked
1 lime, juiced
1/2 onion, chopped
1 c. water
1/2 tsp. honey
1 c. tomatoes, halved
1 can (15 oz.) chickpeas, rinsed and drained
1 avocado, peeled and diced
feta cheese, crumbled

Cook quinoa per the package instructions, set aside. Combine the first 7 ingredients together in a bowl and whisk well. Add the shrimp to the marinate and refrigerate for 30 minutes. Mix chopped onion, tomatoes, water, honey, chickpeas and lime, simmer on lower until heated throughout. Cook shrimp with marinate in a frying pan. Scoop a generous helping of the quinoa mixture onto a plate. Sprinkle feta cheese and avocado pieces. Place shrimp on top and serve.

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