Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
California Quinoa
Recipe

19 INGREDIENTS • 8 STEPS • 40MINS

California Quinoa

4.6
7 ratings
Flavorful protein-packed quinoa salad with roasted vegetables and fresh avocado.
Add to plan
logo
California Quinoa
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Flavorful protein-packed quinoa salad with roasted vegetables and fresh avocado.
40MINS
Total Time
$3.27
Cost Per Serving
Ingredients
Servings
6
US / Metric
Salt
to taste
Quinoa
Quinoa
1 cup
Water
2 cups
Water
Avocado
1
Avocado, pitted, diced
Corn
1/2 cup
Shrimp
Sunflower Seeds
1 handful
Sunflower Seeds, toasted
Shrimp
1 lb
Shrimp, deveined, peeled
Honey
1/4 cup
Lime
1
Lime, juiced
Garlic
1 clove
Garlic, crushed
Chili Powder
1 pinch
Chili Powder
Dressing
Light Olive Oil
1/4 cup
Light Olive Oil
Chili Powder
1/2 tsp
Chili Powder
Garlic
1 clove
Garlic, minced
Fresh Mint Leaves
to taste
Nutrition Per Serving
VIEW ALL
Calories
436
Fat
22.5 g
Protein
23.3 g
Carbs
40.5 g
Add to plan
logo
California Quinoa
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
To marinate the shrimp, add the Honey (1/4 cup), 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.
step 2
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.
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 (1/2 cup) and Red Bell Pepper (1) and cook 5 minutes, flipping around the pan until charred.
step 4 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.
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 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 (1/4 cup), 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.
step 8
Garnish with Fresh Mint Leaves (to taste) for a refreshing twist! Serve and enjoy!
step 8 Garnish with Fresh Mint Leaves (to taste) for a refreshing twist! Serve and enjoy!
Tags
view more tags
Dairy-Free
American
Gluten-Free
Grill
Lunch
Healthy
Salad
Seafood
Shellfish
Side Dish
Summer
Whole Grains
0 Saved
top