Quinoa Tabouli with Lemon Garlic Grilled Shrimp

Ingredients

• 1 cupquinoa
• 2 cupswater
• 2 teaspoonssea salt
• 2 celery stalks
• 4 servingsand orange peppersred yellow
• 2 spring onion
• 12 sun-dried olives
• 1 vine ripened tomatoseeded
• 0.3 cupcornfrozen (may be omitted)
• 0.5 cupparsleyfresh chopped
• 6 mint leaves
• 6 clovesgarlicfinely minced
• 0.5 cupjuice of lemon
• 4 servingssea salt
• 10 shrimpwith 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!