Jerk Shrimp & Quinoa Salad

This is hands-down one of Freddie & my favorite dishes!

Our only complaint is that it is over so quickly!!

This recipe comes from www.iowagirleats.com with a few personal adaptions.

Jerk Seasoning Blend:

1 Tablespoon sugar

1 Tablespoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon thyme

1/8 teaspoon allspice

Jerk Shrimp & Quinoa:

1 cup dry quinoa, rinsed very well

1-1/4 cups chicken broth

1-1/2 lb peeled & de-veined shrimp

1 recipe of Jerk Seasoning Blend (see above)

2 Tablespoons olive oil

1 to 1-1/2 cup of chopped fruit (see note below)

4 green onions, chopped

2 Tablespoons chopped cilantro

Quinoa Dressing:

3 Tablespoons lemon juice

3 Tablespoons extra virgin olive oil

3 Tablespoons orange juice (or reserved pineapple juice)

Combine rinsed quinoa & broth in a pot.  Bring to a boil.  Simmer covered on low heat until all the broth has been absorbed, about 15 minutes. (Or use a rice cooker -- easy!)  Spread the quinoa out onto a big plate to cool.  (I usually do this step at lunch if I'm having it for supper.)

Combine cooled quinoa with chopped fruit, green onions & cilantro.  Whisk dressing & pour on top of the quinoa.  Toss & chill while preparing the shrimp.

Pat the shrimp dry with paper towels.  Place in large bowl.  Add olive oil & Jerk Seasoning blend.  Toss to coat.  Heat a large skillet over medium-high heat.  Spray with non-stick spray, then cook shrimp for 1-2 minutes a side, or until cooked through.  (Enjoy the aroma ~ it will draw the household to the kitchen!)

Serve plates with shrimp on top of the quinoa.

NOTE: I have used a variety of fruits, usually what I have on hand -- definitely involve citrus.  I always use mandarin oranges & pineapple.  However, I limit the pineapple because of the acid.  Strawberries are a beautiful addition when available.  Grapes are nice & I have used kiwi, as well.  Be creative - but don't forget the mandarin oranges & pineapple!