Lemon Herb Shrimp Skewers, Pineapple Salsa and Quinoa

Ingredients

• 1.5 cup fresh pineapple (diced into 1/4-inch pieces)
• 0.5 cup red onion (finely diced)
• 0.5 cup red bell pepper (finely diced)
• 1 pcs jalapeño (finely diced, seeds and ribs removed for less heat)
• 0.25 cup cilantro (freshly chopped)
• 2 tbsp lime juice (from about 1 lime, freshly squeezed)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the Ingredients

   • Dice the fresh pineapple, red onion, and red bell pepper into small, uniform 1/4-inch pieces. This ensures a balanced flavor in every bite.
   • Finely dice the jalapeño. For a milder salsa, make sure to remove all seeds and the white ribs from the inside.
   • Roughly chop the fresh cilantro.
2. 2

   Combine and Season

   • In a medium-sized mixing bowl, combine the diced pineapple, red onion, red bell pepper, and jalapeño.
   • Add the chopped cilantro and pour the fresh lime juice over the mixture.
   • Season with salt and freshly ground black pepper.
   • Gently stir everything together until all the ingredients are evenly distributed.
3. 3

   Chill and Serve

   • For the best flavor, cover the bowl and refrigerate the salsa for at least 15-30 minutes. This allows the flavors to meld and develop.
   • Give the salsa a final stir before serving. Taste and adjust seasoning if necessary.
   • Serve chilled with tortilla chips, or as a topping for grilled chicken, fish tacos, or pork.

Ingredients

• 1 cup White Quinoa (Any color of quinoa will work)
• 2 cup Water (Or use vegetable/chicken broth for more flavor)
• 1 tbsp Olive Oil (Optional, for toasting)
• 0.5 tsp Salt (Adjust to taste)

Instructions

1. 1

   Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.

2. 2

   Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.

3. 3

   Carefully pour the water (or broth) into the saucepan with the quinoa. Add the salt and give it one quick stir to combine.

4. 4

   Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.

5. 5

   After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.

6. 6

   Remove the lid and gently fluff the quinoa with a fork, separating the grains. Serve warm as a side dish or let it cool to use in salads and other recipes.