1/4 cup fresh lime juice, divided

2 tablespoons olive oil, divided

2 teaspoons chipotle chili powder

1 teaspoon ground cumin, divided

1/4 teaspoon black pepper

2 tablespoons chopped garlic

24 large shrimp, peeled and deveined (about 1 pound)

3/4 cup uncooked quinoa

1/2 cup chopped onion

1 cup water

1/2 teaspoon kosher salt, divided

1/2 teaspoon honey

1 cup cherry tomatoes, halved

1/2 cup cooked chickpeas

1/2 cup diced peeled avocado

1 ounce goat cheese, crumbled

Cooking spray

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil


Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, and 1 tablespoon garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining garlic and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Spray a pre heated large sauté pan with pan spray and sauté shrimp until done, about three or four minutes.

Divide quinoa mixture evenly among 4 plates. Top each serving with 6 shrimp. Garnish with cilantro.

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