California Quinoa

To marinate the shrimp, add the Honey (4 Tbsp), Lime (1), Garlic (1 clove), Chili Powder (1 pinch), Salt (to taste), Ground Black Pepper (to taste) to a bowl with the Shrimp (455 g). Place in the fridge until needed.

For the quinoa, add Water (480 mL) and Curry Powder (1 Tbsp) to a small sauce pan. Stir to combine. Add Quinoa (170 g) and bring to a boil. Reduce heat to low, cover, and allow it to sit for 15 minutes, so it can absorb the liquid.

Meanwhile, add the Sunflower Seeds (1 handful) to a baking sheet and place under the low broiler for 3-5 minutes or until toasty.

Place a grill pan over the stove and crank the heat to medium-high. Add the Corn (75 g) and Red Bell Pepper (1) and cook 5 minutes, flipping around the pan until charred.

Place the quinoa, peppers, corn, Avocado (1), and sunflower seeds in a bowl.

Wipe off the grill pan, then reheat the pan at medium heat. Place the shrimp 1/2" apart on the grill pan, pouring the marinade over. Cook 2-3 minutes on each side, or until pink and no longer opaque. Add to bowl with quinoa.

For the dressing, whisk together light Light Olive Oil (4 Tbsp), Chili Powder (1/2 tsp), Garlic (1 clove), and juice of one Lime (1), and lime zest if desired. Season with Salt (to taste) and Ground Black Pepper (to taste) and pour over quinoa and toss.

Garnish with Fresh Mint Leaves (to taste) for a refreshing twist! Serve and enjoy!