Grilled Shrimp Skewers with Quinoa Tabbouleh and Roasted Asparagus
A delicious and healthy dinner recipe featuring grilled shrimp skewers, quinoa tabbouleh, and roasted asparagus.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup quinoa, cooked
- 1 bunch asparagus, trimmed
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat grill to medium-high heat.
In a bowl, combine olive oil, garlic, lemon juice, cumin, paprika, salt, and pepper. Add shrimp and marinate for 10 minutes.
Thread shrimp onto skewers, alternating with asparagus spears.
Grill skewers for 2-3 minutes per side, or until shrimp is pink and opaque.
In a separate bowl, mix cooked quinoa with chopped parsley and a drizzle of olive oil.
Serve grilled shrimp skewers with quinoa tabbouleh and roasted asparagus. Enjoy!
Nutrition (per serving)
| Calories | 350 |
| Protein (g) | 25 |
| Carbs (g) | 30 |
| Fiber (g) | 6 |
| Sugar (g) | 4 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 150 |