Monday, July 20, 2015

Healthy & Fast Spicy Grilled Shrimp Quinoa (Keenwah) Salad: "Meet Me In The Kitchen" - Week 2


  
Happy Monday!
Well, I'm a day late with posting this salad recipe that I wanted to share with you for Week 2 of our "Meet Me In The Kitchen Blog Series" but I just had to share it with you because it is super healthy and goes well with any other side dishes you plan to have with your dinner. 
Lately, I've been on this "getting healthy" kick, so I've been researching to see what new foods I can replace or add to my current diet to help with this new venture...LOL!!!  I discovered something called "Quinoa".  It's pronouced Keenwah.  I first heard about Quinoa on Tia Mowry's show on the Cooking Channel.  She used it in a breakfast recipe with an egg and it really looked tasty.  The recipe was called "Quinoa Breakfast Bowl with Crispy Kale Chips"...yummy!!   After hearing her talk about how full of proteins it was and the other healthy ingredients that were in it, I wanted to give it a try.
Compliments to "Cooking Light" for sharing this recipe with the world because it's AWESOME!  Please step out and try something new if you have never tried Quinoa before!  This was my first time and here's what I know, it's really good and good for you.  It's grainy but in a good way...LOL!!!! "Come on", try it.  It's healthy!  When you grill the shrimp and put all of the other ingredients together to make this salad, you will enjoy it and you may want to cook with Quinoa more!

History Of Quinoa (Keenwah):

Quinoa (Keenwah) was recognized in 2013 as "The International Year of the Quinoa".  Even though a lot of people are unfamiliar with it, it is slowly becoming known as a practical food that is being used in various recipes.  The stars from the Food Network Channel are using it in their recipes!  It's nutritional richness comes from a combination of protein sources that are good for you.  It has become one of the only foods that comes close to providing all the essential life sustaining nutrients.  Check out some of the benefits of Quinoa below...

It's high in protein and fiber

Contains nine essential amino acids

Low in calories

High in iron and vitamin B12

Won't spike your blood or sugar

Dairy-free and Gluten-free
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Spicy Grilled Shrimp Quinoa Salad
Recipe Courtesy:  cookinglight.com 


Ingredients

1/4 cup fresh lime juice, divided

10 teaspoon olive oil, divided


2 teaspoons chili powder

1 teaspoon ground cumin, divided

1/4 teaspoon black pepper

1/4 teaspoon hot pepper sauce

1/8 teaspoon Spanish smoked paprika

4 garlic cloves, chopped and divided

24 large shrimp, peeled and deveined (about 1 pound)

3/4 cup uncooked quinoa

1/2 cup chopped onion

1 cup water

1/2 teaspoon kosher salt, divided

1/2 teaspoon honey

1 cup cherry tomatoes, halved

1/2 cup canned organic chickpeas, rinsed and drained

1/2 cup diced peeled avocado

1 ounce feta cheese, crumbled

Cooking spray

1/4 cup chopped fresh cilantro

Preparation

1. Preheat grill to high heat.

2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.  

6. Enjoy!!!!!


 
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