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
2015-09-07 19:27:10
Serves 2
An easy weeknight meal that takes minutes to throw together
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
333g
Servings
2
Amount Per Serving
Calories 669
Calories from Fat 241
% Daily Value *
Total Fat 27g
42%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 64mg
21%
Sodium 685mg
29%
Total Carbohydrates 88g
29%
Dietary Fiber 11g
45%
Sugars 13g
Protein 24g
Vitamin A
440%
Vitamin C
254%
Calcium
28%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- FOR THE MARINADE
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 2 cloves garlic, finely chopped
- 1 tbsp lemon juice
- 1 tsp thyme
- 1 tbsp parsley
- 10-12 deveined and unshelled shrimp
- FOR THE SALAD
- 3 cups kale, roughly chopped
- 1/2 cup grated carrot
- 1 cup cooked quinoa
- 1/4 cup golden raisins
- 1/2 cup parsley, roughly chopped
- 1/8 cup cilantro, finely chopped
- 1 1/2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 salt
- 1 clove garlic, finely chopped
- 1/2 tsp cinnamon
- 1 tsp cumin
Instructions
- 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.
Adapted from Fig & Honey
Adapted from Fig & Honey
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
Photography, Recipe & Styling: Fig & Honey
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