Cooking Instructions
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Step 1
To marinate the shrimp, add the
Honey (85 g)
,
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.
Step 2
For the quinoa, add
Water (480 mL)
and
Curry Powder (6 g)
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.
Step 3
Meanwhile, add the
Sunflower Seeds (1 handful)
to a baking sheet and place under the low broiler for 3-5 minutes or until toasty.
Step 4
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.
Step 5
Place the quinoa, peppers, corn,
Avocado (1)
, and sunflower seeds in a bowl.
Step 6
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.
Step 7
For the dressing, whisk together light
Light Olive Oil (60 mL)
,
Chili Powder (1 g)
,
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.
Step 8
Garnish with
Fresh Mint Leaves (to taste)
for a refreshing twist! Serve and enjoy!
