Pair this light dinner with a simple green salad for a well-rounded and filling meal.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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- 1 pound large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, thinly sliced (about 1/2 cup)
- 1 teaspoon ground cumin
- 3/4 tablespoon harissa
- 1 cup pre-rinsed or washed quinoa
- 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
- 1 cucumber, roughly diced (about 1 1/2 cups)
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 tablespoon fresh juice from 1 lemon
- ½ cup chopped fresh cilantro leaves
Generously season shrimp with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp and cook until pink on one side, about 2 minutes, then flip and cook until just barely undercooked, 1 minute more. Remove and set aside, loosely covering to keep warm.
Heat the remaining oil in the same skillet over medium-high heat until shimmering. Add the shallot, a pinch of salt and the cumin, and cook, stirring, until softened, about 1 minute. Mix in the harissa using a wooden spoon, then add the quinoa and toast lightly until fragrant, about 1 minute.
Add the broth, generously season with salt, and adjust the heat to maintain an active boil for 9 minutes. Lower the heat to medium-low and stir in the cucumber, chickpeas and shrimp to warm them through and finish cooking, about 2 minutes more. Finish with lemon juice and fresh cilantro and serve.