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 quinoa (any color will work)
• 2 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil (optional, for toasting)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain well.
2. 2

   Toast the quinoa (Optional)

   • 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 and smell nutty.
3. 3

   Cook the quinoa

   • Carefully pour the water or broth into the saucepan with the quinoa.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes.
4. 4

   Rest and fluff the quinoa

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • 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.