 | | Directions | 1. Rinse quinoa; drain well. Bring quinoa and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Set aside. Thread shrimp onto skewers. Brush lightly with 1 tablespoon of the oil. Mix paprika, 1/2 teaspoon of the sea salt and red pepper. Coat shrimp evenly with seasoning mixture.
2. Grill shrimp skewers over medium heat 2 to 4 minutes per side or just until shrimp turn pink.
3. Mix orange juice, remaining 1 tablespoon oil, honey, remaining 1 teaspoon sea salt and black pepper in large bowl until well blended. Add quinoa, oranges and cilantro; toss to mix well. Sprinkle with almonds. Serve with grilled shrimp. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1 cup white (pearl) quinoa |
| - | | 2 cups water |
| - | | 1 1/2 pounds large shrimp, peeled and deveined |
| - | | 2 tablespoons olive oil, divided |
| - | | 1 tablespoon McCormick® Paprika |
| - | | 1 1/2 teaspoons McCormick® Sea Salt Grinder |
| - | | 1/4 teaspoon McCormick® Red Pepper, Ground |
| - | | 3 tablespoons orange juice |
| - | | 1 tablespoon honey |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 2 seedless oranges, peeled and sectioned (1 cup) |
| - | | 2 tablespoons chopped fresh cilantro |
| - | | 1/4 cup toasted sliced almonds |
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| | Nutrition (per serving) | |
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