Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • 1-2 red chilies, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (190g) quinoa, rinsed
  • 2 cups (475ml) water or vegetable broth
  • 1/4 teaspoon (1.25ml) salt
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 avocado, diced (optional)
  • Lime wedges, for serving

Instructions:

  1. Combine all marinade ingredients in a bowl. Add shrimp, toss to coat, and let marinate for at least 15 minutes (up to 30 minutes) in the refrigerator.
  2. Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  3. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
  4. Divide cooked quinoa between two bowls. Top with sautéed shrimp, diced cucumber, red bell pepper, cherry tomatoes, cilantro, parsley, and avocado (if using).
  5. Garnish with lime wedges and serve immediately.