Grilled Balsamic Shrimp with Roasted Vegetable Quinoa
Healthy doesn't have to mean bland. This Grilled Balsamic Shrimp with Roasted Vegetable Quinoa is full of flavor but doesn't take hours to prepare! Simple yet flavorful, this is sure to become a favorite!
Servings 6 servings
Calories 353kcal
Ingredients
- 2 lbs shrimp large
- 3 tablespoon Vidalia onion grated
- 2 tablespoon garlic clove minced
- 1 lemon zest and juice
- 1/4 cup olive oil
- 3 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper
- 1 cup quinoa
- 2 cups chicken broth
- 2 to 3 cups vegetables roasted or grilled. I used brussel sprouts, carrots and cauliflower
Instructions
- Mix onion, garlic, lemon, oil, vinegar, and pepper together.
- Add half of the mixture to the shrimp and marinate 10 to 30 minutes, but not more than 30 minutes or the vinegar will begin to cook the shrimp.
- Soak wooden skewers in water.
- While they're marinating, cook the quinoa and vegetables.
For the Quinoa
- Cook quinoa in water or chicken stock according to directions on package.For the vegetables
- Roast or grill assorted vegetables until fork tender
- Mix vegetables with quinoa and toss with half of the marinade mixture.
Grill Shrimp
- Heat grill to medium.
- Skewer shrimp onto wooden skewers.
- Grill shrimp 1 and 1/2 minutes to 2 minutes on each side, watching carefully.
- Remove when shrimp turn pink.
- Serve with Roasted Vegetables and quinoa
Notes
*freshly ground pepper really does make a huge difference. I highly recommend it.
Nutrition
Calories: 353kcal | Carbohydrates: 23g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1179mg | Potassium: 332mg | Fiber: 3g | Sugar: 2g | Vitamin C: 17mg | Calcium: 244mg | Iron: 5mg
