NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 tbsp Extra virgin olive oil

1 tbsp Lime juice

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Fresh cilantro

PREPARATION

• 1

  Soak four wooden skewers in water for at least 20 minutes to prevent burning during the grilling process.

• 2

  In a medium glass bowl, whisk together the extra virgin olive oil, lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Add the peeled and deveined shrimp, cubed red bell pepper, and sliced zucchini to the bowl, tossing well to ensure every piece is coated in the marinade.

• 4

  Thread the shrimp and vegetables onto the soaked skewers, alternating between the protein and produce for even cooking.

• 5

  Preheat a grill or grill pan over medium-high heat and lightly grease with a touch of oil if necessary.

• 6

  Grill the skewers for 3 minutes per side, or until the shrimp are pink and opaque and the vegetables have developed light char marks.

• 7

  Arrange the skewers over a bed of warm, fluffy quinoa and garnish with chopped fresh cilantro before serving.