Ingredients:

  • 1 cup White Quinoa, rinsed
  • 2 cups Chicken or Vegetable Stock
  • ½ tsp Fine Sea Salt
  • ¼ cup Extra Virgin Olive Oil (for dressing)
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 cloves Garlic, finely minced
  • ½ tsp – 1 tsp Red Chili Flakes (or fresh chili)
  • 1 tsp Honey or Maple Syrup
  • 2 Tbsp Fresh Parsley, chopped (for dressing)
  • Salt and Black Pepper, To taste
  • 1 lb Large Shrimp (or Prawns), peeled & deveined (21/25 count)
  • 1 Tbsp Olive Oil (for cooking)
  • ½ tsp Smoked Paprika (optional)
  • 1 cup Cucumber, diced
  • 1 cup Cherry Tomatoes, halved
  • ¼ cup Red Onion, finely diced (optional)
  • ½ cup Feta Cheese, crumbled (optional garnish)

Instructions:

  1. Rinse and Combine: Place the rinsed quinoa and the measured stock/broth in a medium saucepan. Add the salt.
  2. Bring to a Boil: Bring the liquid to a rolling boil over high heat, uncovered.
  3. Simmer: Reduce the heat immediately to the lowest setting, cover the pan tightly, and simmer for 15 minutes. Do not lift the lid during this time.
  4. Rest and Fluff: Remove the quinoa from the heat and let it rest, still covered, for 5 minutes. Fluff with a fork and set aside.
  5. Combine Wet Ingredients: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey/syrup, and minced garlic.
  6. Add Seasoning and Heat: Stir in the chili flakes and chopped parsley. Season generously with salt and pepper. Whisk briefly to emulsify.
  7. Season Shrimp: Pat the shrimp dry. Toss them lightly with a pinch of salt, pepper, and the smoked paprika (if using).
  8. Sauté: Heat the 1 Tbsp of cooking olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer. Cook for 1.5 to 2 minutes per side until pink, opaque, and cooked through. Remove from heat immediately.
  9. Combine Bowl Ingredients: In a large mixing bowl, combine the fluffed quinoa, diced cucumber, halved cherry tomatoes, and diced red onion (if using).
  10. Dress the Base: Pour about half of the prepared Lemon Chili Dressing over the quinoa and vegetables. Toss gently to ensure everything is coated.
  11. Final Plate: Divide the dressed quinoa mixture into four serving bowls. Top each bowl evenly with the cooked shrimp.
  12. Drizzle and Garnish: Drizzle the remaining dressing over the shrimp and garnish with crumbled feta cheese and an extra sprinkle of fresh parsley or chili flakes. Serve immediately.