Quinoa Tabouli with Lemon Garlic Grilled Shrimp

Quinoa Tabouli with Lemon Garlic Grilled Shrimp

Quinoa Tabouli with Lemon Garlic Grilled Shrimp

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • side dish
Comments
Ingredients
  • 1 cup Quinoa
  • 2 cups water
  • 2 teaspoons sea salt
  • 2 celery stalks
  • each red, yellow and orange peppers
  • 2 green onions
  • 12 kalamatas olives or sun-dried olives
  • 1 vine ripened tomato, seeded
  • 1/4 cup frozen corn (may be omitted)
  • 1/2 cup chopped fresh parsley
  • 6 mint leaves
  • 6 cloves finely minced garlic
  • 1/2 cup lemon juice
  • Sea Salt
  • 10 grilled shrimp seasoned with lemon juice and garlic (jui
Instructions

Add salt to water and boil.

Toast Quinoa for a couple of minutes in a dry pan moving around so it doesnt burn (when you hear it pop, count to 5 and remove immediately)

Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa.

While cooking the Quinoa, add minced garlic to lemon juice, allow to sit.

Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool.

Chop all veg into similar sized pieces (I like about 1/4 dice).

Chop parsley and mint finely.

When Quinoa has cooled, mix everything together.

Serve with grilled shrimp!

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