Moroccan Spiced Shrimp Skewers with Quinoa Tabbouleh

Ingredients

• 1 1/2 lbs peeled and deveined shrimp, tails on
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, cumin, paprika, coriander, salt, and pepper. Toss to coat the shrimp evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.

2. 2

   While the shrimp marinates, cook the quinoa according to package instructions. Fluff with a fork and let cool slightly.