Pair this light dinner with a simple green salad for a well-rounded and filling meal.
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
1/2 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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 8g||28%|
|Total Sugars 7g|
|Vitamin C 8mg||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|