Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups low-sodium chicken or vegetable broth
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 lemons (one juiced, one sliced into rounds)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 red bell pepper, cut into 1-inch chunks
- 1 small red onion, cut into wedges
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, oregano, red pepper flakes, salt, and pepper. Add the shrimp to the bowl and toss until they are evenly coated. Let them marinate in the refrigerator for 15 minutes. While the shrimp marinate, place the rinsed quinoa and broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- Thread the marinated shrimp onto skewers, alternating with the red bell pepper chunks and red onion wedges. If you are using wooden skewers, ensure you have soaked them in water for at least 20 minutes beforehand to prevent burning. Place a thin lemon slice between every few shrimp for an extra burst of citrus aroma during the cooking process.
- Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the grates with the remaining tablespoon of olive oil. Place the skewers on the heat and cook for 2 to 3 minutes per side. The shrimp are done when they turn opaque and form a slight pinkish-orange char. Do not overcook them, as shrimp can become rubbery very quickly.
- Once the quinoa is finished cooking, remove it from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and stir in the fresh parsley. Taste and add a squeeze of fresh lemon or a pinch of salt if needed. Scoop a generous portion of the quinoa pilaf onto each plate and top with two shrimp skewers. Serve immediately while hot.
- Cook Time: 35 minutes