Spicy Shrimp and Quinoa with Ginger and Lime

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons extra-virgin olive oil
• 1 lime
• 2.5 cm peeled ginger root, finely grated
• Half a small jalapeño, finely chopped (remove seeds to reduce heat), optional
• 2 green onions, thinly sliced
• 1/3 cup chopped fresh cilantro leaves
• 600 g medium shrimp, peeled and deveined
• 1/4 teaspoon hot paprika

Preparation:

1. Preheat oven to grill mode.
2. Place the quinoa in a small saucepan and cover with 1.5 cups of water and 3/4 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to maintain a simmer and cook, uncovered, until the quinoa grains are tender, about 15 minutes. Let sit for 5 minutes. Drain any excess water if necessary, transfer the quinoa to a large bowl, and fluff with a fork.
3. In a small bowl, combine 0.5 cups olive oil, the zest and juice of half a lime, ginger, and jalapeño. Season with salt and pepper to taste. Pour the dressing over the quinoa, add the green onions and cilantro, and toss well.
4. Toss the shrimp on a baking sheet with the remaining 1 tablespoon olive oil and paprika. Grill in the oven until the shrimp are pink and cooked through, about 4 minutes. Squeeze with the juice of the remaining lime half and serve with the quinoa.