Spicy Harissa Shrimp with Quinoa Tabbouleh

Ingredients

• 200 g large shrimp, peeled and deveined
• 150 g cooked quinoa
• 1 tbsp harissa paste
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• ½ cup cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Cook quinoa according to package directions, then fluff and let cool while preparing the shrimp.

2. 2

   In a bowl, toss the shrimp with harissa paste, minced garlic, olive oil, salt, and pepper; set aside for 2 minutes.

3. 3

   Heat a non‑stick skillet over medium‑high heat and sauté the shrimp for 2‑3 minutes per side until pink and cooked through.

4. 4

   In a separate bowl combine cooked quinoa, diced cucumber, cherry tomatoes, chopped parsley, and lemon juice; season with a pinch of salt and pepper.

5. 5

   Plate the quinoa tabbouleh and top with the hot harissa shrimp; serve immediately.