PT20M
• Prep Time: 20 Minutes
PT20M
• Cook Time: 20 Minutes
PT40M
• Total Time: 40 Minutes
• Difficulty: Intermediate
• Serves: 3 to 4 people
• Cuisine: American
1. Generously season shrimp with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp and

• 1 pound large shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 shallot, thinly sliced (about 1/2 cup)
• 1 teaspoon ground cumin
• 3/4 tablespoon harissa
• 1 cup pre-rinsed or washed quinoa
• 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
• 1 cucumber, roughly diced (about 1 1/2 cups)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tablespoon fresh juice from 1 lemon
• ½ cup chopped fresh cilantro leaves

1. Generously season shrimp with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp and cook until pink on one side, about 2 minutes, then flip and cook until just barely undercooked, 1 minute more. Remove and set aside, loosely covering to keep warm.

2. Heat the remaining oil in the same skillet over medium-high heat until shimmering. Add the shallot, a pinch of salt and the cumin, and cook, stirring, until softened, about 1 minute. Mix in the harissa using a wooden spoon, then add the quinoa and toast lightly until fragrant, about 1 minute.

3. Add the broth, generously season with salt, and adjust the heat to maintain an active boil for 9 minutes. Lower the heat to medium-low and stir in the cucumber, chickpeas and shrimp to warm them through and finish cooking, about 2 minutes more. Finish with lemon juice and fresh cilantro and serve.