Herbed Quinoa with Grilled Shrimp

Name: Herbed Quinoa with Grilled Shrimp
Cook time: 15 min
Yield: 4 servings
Ingredients: 200 g quinoa rinsed; 360 ml water for cooking quinoa; 4 g fine salt for quinoa cooking water; 340 g shrimp peeled and deveined, tails optional; 10 ml olive oil divided; 6 g garlic finely grated; 2 g ground cumin for shrimp seasoning; 1 g smoked paprika for shrimp seasoning; 0.5 g black pepper freshly ground, divided; 20 ml olive oil divided; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 15 g fresh parsley finely chopped; 8 g fresh mint finely chopped; 50 g scallions thinly sliced; 0.5 g black pepper freshly ground, divided; 2 g fine salt for finishing

This side keeps quinoa as the grain base and folds in parsley, mint, scallions, lemon, and olive oil for a loose, herb-flecked texture. The shrimp are quickly grilled for light char, then combined with the quinoa so the dish stays bright and structured rather than creamy.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

200 g quinoa rinsed
360 ml water for cooking quinoa
4 g fine salt for quinoa cooking water
340 g shrimp peeled and deveined, tails optional
10 ml olive oil divided
6 g garlic finely grated
2 g ground cumin for shrimp seasoning
1 g smoked paprika for shrimp seasoning
0.5 g black pepper freshly ground, divided
20 ml olive oil divided
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
15 g fresh parsley finely chopped
8 g fresh mint finely chopped
50 g scallions thinly sliced
0.5 g black pepper freshly ground, divided
2 g fine salt for finishing

Instructions

Rinse the quinoa in a fine-mesh strainer until the water runs mostly clear. Combine it in a medium saucepan with 360 ml water and 4 g salt. Bring to a boil, then reduce to low, cover, and simmer until the grains are tender and the germ has separated, 15 to 18 minutes. The quinoa looks fluffy, the liquid is absorbed, and the little spiral germ is visible.
While the quinoa cooks, pat the shrimp dry. In a small bowl, toss them with 10 ml olive oil, garlic, cumin, smoked paprika, and 0.5 g black pepper. The shrimp are evenly coated and lightly glossy.
Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook until opaque and lightly browned, about 1 to 2 minutes per side. Transfer to a plate. The shrimp are pink, opaque, and just firm in the center.
When the quinoa is done, remove it from the heat and let it stand covered for 5 minutes. Fluff it with a fork, then spread it briefly in the pot or bowl for 1 minute so excess steam escapes. The grains are light and separate, not wet or clumped.
Transfer the quinoa to a large mixing bowl. Add the remaining 20 ml olive oil, lemon juice, lemon zest, parsley, mint, scallions, 0.5 g black pepper, and 2 g salt. Toss until evenly combined, then fold in the shrimp. The quinoa is evenly seasoned, herb-flecked, and the shrimp are distributed throughout.
Serve warm or at room temperature. The finished side is aromatic, bright, and texturally varied.