Garlic Lime Shrimp Skewers over Tex Mex Quinoa Salad
Serves 2
½ cup white quinoa, rinsed
2 tablespoons olive oil
2 limes, 1 zested to yield 1 teaspoon and juiced to yield 3 tablespoons, the other cut into wedges
1 teaspoon chopped chipotle chiles in adobo
3 cloves garlic, mashed to a paste
½ teaspoon ground cumin
¼ teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 cup rinsed and drained no-salt- added black beans
½ cup finely diced red bell pepper
2 ears corn on the cob
3 scallions
Canola oil for grilling
1 tablespoon finely chopped cilantro
½ pound jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water for 30 minutes
1. Cook the quinoa according to package directions. In a jar with a lid, combine the oil, lime
juice, ⅓ of garlic paste, cumin, oregano, a pinch of salt, and a few grinds of pepper and shake until combined.
2. In a large bowl, toss together the cooked quinoa, beans, bell pepper, and dressing. Let the salad sit to meld the flavors while you prepare the corn, scallions, and shrimp.
3. Prepare the grill for medium high heat.
4. Coat the corn and scallions with 1 tablespoon canola oil and grill, turning occasionally, until charred all over, about 8 minutes for the corn, 3 minutes for the scallions. Let sit until cool enough to handle. Cut the corn off the cob and chop the scallions. Toss with the salad.
5. In a large bowl, stir together 2 tablespoons canola oil, the remaining garlic paste, the lime zest, cilantro, and a big pinch of salt and pepper. Add the shrimp to coat. Skewer the shrimp with 2 skewers, one in the front and one in the back to keep the shrimp from curling. Grill, flipping once, until bright pink and opaque, about 8 minutes.
6. Remove the shrimp from the grill and immediately squeeze lime juice all over them. Divide the quinoa salad and shrimp between 2 plates and serve.
