Grilled Shrimp and Mango Citrus Quinoa

With a zesty orange vinaigrette, this quick and easy dish will wow your taste buds. The citrus notes compliment the slight smokiness of the grilled shrimp. Mango and cilantro give it a fun Caribbean feel.


Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup Tiny Hero┬« Golden Quinoa
  • 1/4 cup olive oil
  • 2 tsp orange zest
  • 1/3 cup orange juice
  • 3 tbsp red wine vine vinegar
  • 1 shallot, minced
  • 1/2 tsp salt and pepper
  • 1 tbsp honey
  • 1 lb peeled deveined shrimp, tail removed (16/20 count)
  • 1 cup diced mango
  • 1/2 cup diced red pepper
  • 1/4 cup finely chopped fresh cilantro

Directions

  1. In saucepan, bring 4 cups water to boil; add quinoa. Simmer for 12 to 15 minutes or until tender; drain.
  2. Meanwhile, whisk together olive oil, orange zest, orange juice, red wine vinegar, shallot, honey, salt and pepper.
  3. Thread shrimp evenly onto 4 metal skewers and toss with 1/3 cup of the vinaigrette. Let stand for 10 minutes.
  4. Preheat grill to medium-high heat; grease grates well. Grill shrimp skewers, turning once, for 6 to 8 minutes or until shrimp are cooked through. Let stand for 5 minutes; remove from skewers.
  5. In large bowl, toss together quinoa, mango, red pepper, remaining vinaigrette and cilantro. Fold in shrimp.

Tip: If using bamboo skewers, soak in water for at least 30 minutes before using.