Jerk Shrimp with Caribbean Quinoa
from Iowa Girl Eats
|I mean, come on...|
1 cup dry quinoa, rinsed under cold water
1 1/4 cups chicken broth
1 1/2 lbs peeled & deveined shrimp
1 recipe of Jerk Seasoning Blend (includes sugar, paprika, salt, garlic powder, red chili pepper flakes, dried thyme, and allspice)
2 tbsp. coconut oil
1/2 cup each chopped strawberries, mandarin oranges, green grapes, and diced canned pineapple
1 green onion, chopped
2 tbsp. chopped cilantro
For the vinaigrette:
3 tbsp. lemon juice
3 tbsp. olive oil
3 tbsp. reserved pineapple juice (from can)
Salt & Pepper
Rinse quinoa under running water, then combine with chicken broth in a pot. Bring to a boil then place lid on top, turn heat to low, and simmer until broth has been absorbed and quinoa is cooked, about 15 minutes.
Meanwhile, pat shrimp dry with paper towels then place in a large bowl. Add a dash of olive oil and jerk seasoning blend, then toss to coat. Heat a large skillet over medium-high heat, add coconut oil, then cook shrimp for 1-2 minutes per side. Set shrimp aside.
Combine Caribbean vinaigrette ingredients in a jar or bowl, then shake or whisk to combine. Place chopped fruit, green onion, and cilantro in a large bowl then add cooled quinoa and dressing. Stir well and taste, adding more salt & pepper if necessary. Spoon quinoa onto plates and top with cooked shrimp.