Spicy Grilled Shrimp with Quinoa Salad

Ingredients

• 0.5 cup avocado diced peeled
• 0.3 teaspoon pepper black
• 0.5 cup chickpeas organic canned rinsed drained
• 1 cup cherry tomatoes halved
• 2 teaspoons chili powder 
• 1 ounce feta cheese crumbled
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves divided chopped
• 1 teaspoon ground cumin divided
• 0.5 teaspoon honey 
• 0.5 teaspoon kosher salt divided
• 0.3 cup juice of lime fresh divided
• 10 teaspoon olive oil divided
• 0.5 cup onion chopped
• 0.1 teaspoon paprika smoked spanish
• 0.3 teaspoon pepper sauce hot
• 0.8 cup quinoa uncooked
• 1 pound shrimp deveined peeled
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill
• skewers

Directions

1. Preheat grill to high heat.
2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl.
3. Add shrimp; toss well. Marinate in refrigerator 30 minutes.
4. Rinse and drain quinoa.
5. Heat 1 teaspoon oil in a large saucepan over medium-high heat.
6. Add onion to pan; saut 3 minutes.
7. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly.
8. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool.
9. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk.
10. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.
11. Remove shrimp from bowl; discard marinade.
12. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers.
13. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.
14. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers.
15. Garnish with cilantro.