2 cups spinach, chopped or torn into bite-size pieces
Salt & Pepper to taste
2 garlic cloves, minced
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1/2 teaspoon salt
1 pound thawed, peeled and deveined shrimp
2 Tablespoons olive oil
Marinate the Shrimp:
In a large bowl, mix garlic, both paprika's and salt.
Add shrimp and mix well. Let sit while you make the quinoa and salad.
Make the Quinoa:
Heat olive oil quinoa and pine nuts in the olive oil in a medium saucepan over med-high heat for 3-5 minutes (or until pine nuts are slightly toasted).
Add garlic and red pepper flakes and cook until garlic is fragrant (1-2 minutes).
Add black beans and broth and bring to a boil. Then reduce heat to low, cover and and cook for approximately 20 minutes or until quinoa is tender.
Keep warm until ready to serve.
Make the Salad:
While the quinoa is cooking, heat a small skillet over high heat and add the cumin seeds. Cook for about 1 minute until lightly toasted (shaking the pan constantly so seeds don't burn). Transfer to a mortar and crush with a pestle (or use side of knife or a rolling pin with seeds in ziplock bag) to crush seeds.
Mix cumin seeds, garlic, vinegar and olive oil in a large bowl. Add red pepper & spinach and toss to coat. Salt & pepper to taste, and set aside until ready to serve.
Make the Shrimp:
Heat olive oil in a large skillet over med-high heat.
Add shrimp and cook , turning once, until pink and opaque (about 2-3 min per side).
Remove from heat.
Assemble the bowl:
Split quinoa between 4 bowls.
Divide shrimp between 4 bowls and add on top of quinoa.
Add salad on top of shrimp.
Nutrition Info Per Serving: Calories 617.3 Total Fat 34.6 g Saturated Fat 4.3 g Polyunsaturated Fat 6.3 g Monounsaturated Fat 19.4 g Cholestero l221.0 mg Sodium 749.9 mg Potassium 582.8 mg Total Carbohydrate 45.5 g Dietary Fiber 7.8 g Sugars 3.9 g Protein 35.1 g