Serving
4
Ingredients
For the shrimp:
Ingredients
For the quinoa pilaf:
Ingredients
For garnish:
Tips
For extra flavor, add a clove of minced garlic to the shrimp marinade.
You can substitute quinoa with couscous or rice if preferred.
If using wooden skewers for grilling, soak them in water for 30 minutes before use to prevent burning.
For a spicier dish, add a pinch of red pepper flakes to the quinoa pilaf.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
steps
Let’s make it
Step 1
In a large bowl, mix shrimp with 2 tablespoons olive oil and lemon juice. Marinate for 30 minutes in the refrigerator.
Step 2
While the shrimp marinates, rinse quinoa in a fine-mesh strainer. Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing until softened, about 5-7 minutes.
Step 4
When quinoa is done, fluff with a fork and mix in the sautéed vegetables. Season with salt to taste. Keep warm.
Step 5
Preheat grill or grill pan to medium-high heat.
Step 6
Remove shrimp from marinade and pat dry with paper towels. Coat shrimp evenly with the American Black Steak blend.
Step 7
Grill shrimp for 2-3 minutes per side, or until pink and slightly charred.
Step 8
To serve, divide the quinoa pilaf among 4 plates. Top each with a portion of grilled shrimp.
Step 9
Garnish with lemon wedges and sprinkle fresh parsley over the top.
