Chili Lime Shrimp

Chili lime shrimp with quinoa makes for a phenomenal meal. The shrimp, which are marinated and grilled, have this great taste from the ingredients used in the marinade as well as the cooking method. They have a nice chili flavor that is accompanied by tartness from the lime juice and everything is tied together with a touch of garlic. They are placed on top of a mound of fluffy quinoa with little pieces of veggies distributed through it. In order to make chili lime shrimp with quinoa you need to gather your ingredients. You will need:

Shrimp:

20 large shrimp
2 tablespoons lime juice
2 tablespoons jalapeno, deseeded and minced
2 tablespoons fresh cilantro, minced
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon olive oil
Salt
Pepper
4 skewers
If you purchased them cleaned and deveined you can skip this step. Add the lime juice, minced jalapeno, cilantro, garlic, chili powder, olive oil, salt and pepper into a resealable plastic bag along with the shrimp. Seal the bag and move it around to ensure that the shrimp gets coated with the marinade. Place into the fridge and allow to marinade for 20 minutes.

As the shrimp is absorbing all of those flavors of the marinade preheat your grill pan and begin on the quinoa. To do so begin by rinsing the quinoa and heating a medium saucepan over medium heat. Add the olive oil as well as the onions and cook for about 2 minutes. Follow by adding the minced garlic clove along with the bell pepper. Allow to cook for 1-2 additional minutes then add in quinoa, vegetable stock and corn (if you are using frozen corn add it now, if using fresh corn add it to the quinoa in the last 5 minutes of cook time).

Season quinoa with salt and reduce heat to medium low. Cover the quinoa and cook for about 20 minutes or until all the liquid is