Makes 2 servings
2 teaspoons honey
1 tablespoon extra-virgin olive oil
Zest and juice of one small lime
1 teaspoon pineapple juice
3 tablespoons cilantro, divided
Salt and pepper to taste
1/2 cup quinoa, rinsed
peeled and deveined
1/2 cup pineapple, chopped
Salt and pepper
1/2 small shallot, diced
In a small saucepan, bring the quinoa and 1 cup of water to a boil with a large pinch of salt. Reduce the heat to a simmer, cover and let it cook until the quinoa is tender, 10-15 minutes. Drain if necessary and set aside to cool.
In a small bowl, mix together the honey, olive oil, lime zest and juice, and pineapple juice. Season to taste with salt and pepper. In a separate bowl, add the shrimp and season lightly with salt and pepper. Toss the shrimp with half of the dressing and 1 tablespoon of cilantro. Let the shrimp marinate for 10-30 minutes.
Heat a skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side or until opaque. Set the shrimp aside to cool.
Toss the cooled quinoa with the remaining dressing, pineapple,
shallot, and remaining cilantro. Add the shrimp and toss to combine.
Serve slightly chilled.