Quinoa Tabouli with Lemon Garlic Grilled Shrimp

Ingredients

• 1 cup quinoa 
• 2 cups water 
• 2 teaspoons sea salt 
• 2  celery stalks 
• 4 servings and orange peppers red yellow
• 2  spring onion 
• 12  sun-dried olives 
• 1  vine ripened tomato seeded
• 0.3 cup corn frozen (may be omitted)
• 0.5 cup parsley fresh chopped
• 6  mint leaves 
• 6 cloves garlic finely minced
• 0.5 cup juice of lemon 
• 4 servings sea salt 
• 10  shrimp with lemon juice and garlic (jui

Equipment

• frying pan

Directions

1. Add salt to water and boil.
2. Toast Quinoa for a couple of minutes in a dry pan moving around so it doesnt burn (when you hear it pop, count to 5 and remove immediately)
3. Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa.
4. While cooking the Quinoa, add minced garlic to lemon juice, allow to sit.
5. Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool.
6. Chop all veg into similar sized pieces (I like about 1/4 dice).
7. Chop parsley and mint finely.
8. When Quinoa has cooled, mix everything together.
9. Serve with grilled shrimp!