Directions:
- In a small bowl, combine the first eight ingredients. In a small saucepan, combine the water, quinoa and 1/3 cup vinegar mixture. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Stir in vegetables. Cover and let stand for 10 minutes.
- Meanwhile, on four metal or soaked wooden skewers, thread shrimp. If grilling the shrimp, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, basting frequently with remaining vinegar mixture and turning once. Serve with quinoa. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.57 Kcal (2824 kJ) | ||
| Calories from fat | 320.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.66g | 55% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 1827.88mg | 76% | |
| Potassium | 545.37mg | 12% | |
| Total Carbs | 73.63g | 25% | |
| Sugars | 10.07g | 40% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 18.62g | 37% | |
| Vitamin C | 70.9mg | 118% | |
| Iron | 3.9mg | 22% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 182.86 Kcal (766 kJ) | ||
| Calories from fat | 86.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 55% | |
|---|---|---|---|
| Cholesterol | 22.28mg | 27% | |
| Sodium | 495.51mg | 76% | |
| Potassium | 147.84mg | 12% | |
| Total Carbs | 19.96g | 25% | |
| Sugars | 2.73g | 40% | |
| Dietary Fiber | 1.79g | 26% | |
| Protein | 5.05g | 37% | |
| Vitamin C | 19.2mg | 118% | |
| Iron | 1.1mg | 22% | |
| Calcium | 28.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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