After a few chilly days of chilly fall weather, summer is definitely back with sweltering heat. So while it still lasts, I’m making the most of it by grilling and enjoying light easy dinners. I mean, no one likes to cook when it’s too hot to think! I love all things Moroccan, and though more often than not the traditional dishes are better suited for cold weather, I often use the spices in marinades and summer meals. This moroccan grilled shrimp, set atop a bed of kale and quinoa salad, is easy (and healthy) and a staple around here. Give it a try and enjoy the weather while it lasts!
moroccan grilled shrimp & kale quinoa salad
An easy weeknight meal that takes minutes to throw together
In a medium bowl, combine all marinade ingredients and add shrimp. Stir to coat well. If you have the time, marinate for at least 30 minutes, if not, you can leave to marinate until you've made the salad.
In a large bowl, combine the kale, carrot, quinoa, raisins, parsley and cilantro. In a smaller bowl, prepare the dressing. Combine together the lemon juice, olive oil, salt, garlic, cinnamon and cumin. When ready to eat, toss the kale mixture with the dressing and coat evenly.
Heat a barbeque up to medium. Place shrimp on skewers and onto the grill. Cook for about 2 minutes on each side until they are bright pink and completely opaque.
Serve the shrimp with the salad and eat while warm.