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 (1 lb) . Place in the fridge until needed.

For the quinoa, add Water (2 cups) and Curry Powder (1 Tbsp) to a small sauce pan. Stir to combine. Add Quinoa (1 cup) 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 (1/2 cup) 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.

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!