When the weather is warm (but not scorching hot), I absolutely love grilling dinner for my family.  Being the backyard while dinner cooks, we often hear other families in our neighborhood enjoying time together outside as well as smelling what they have on the grill for dinner.  I walk around the yard, check on the garden, maybe enjoy an ice cold beer or a nice glass of wine – it is a very relaxing process for me.  

I had a box of Near East Rosemary & Olive Oil Quinoa Blend in my pantry and decided to make something with that for dinner this past weekend.  I came up with Citrus Grilled Shrimp with Rosemary Quinoa – it was delicious and a hit with my boys even.  This is a delightful summer dish and super easy to make.  

Citrus Grilled Shrimp with Rosemary Quinoa

2016-04-03 19:21:47

Serves 4

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For the marinade

1. 32 medium shrimp, peeled and deveined
2. 2 garlic cloves, minced
3. 2 tablespoons olive oil
4. 1 tablespoon lemon zest
5. 1 teaspoon minced ginger
6. 2-3 dashes Tabasco sauce
7. 1 tablespoon orange juice
8. salt & pepper, to taste

For the quinoa

1. 1 box of Near East Rosemary & Olive Oil Quinoa Blend
2. 1 cup diced cucumber
3. 2 tablespoons diced red onion
4. 1 cup julienned kale
5. 2 tablespoons olive oil
6. 1 tablespoon lemon zest
7. salt & pepper, to taste

Instructions

1. Make the quinoa according to the package directions - it will take about 20-25 minutes total. Once done, place in a bowl and refrigerate.
2. Combine the ingredients for the marinade in a zip top bag and refrigerate for 30 minutes.
3. Once the grill is preheated, use a grill pan to cook the shrimp. Remove shrimp from the bag and discard the marinade. Turn the shrimp frequently and cook until they are nice and pink, 5-7 minutes.
4. Combine everything in a serving bowl and toss with the grilled shrimp.
5. Serve immediately.

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