Garlic Ginger Shrimp Quinoa & Tomato Salsa

1/2 lb (200g) shrimp, raw, peeled and deveined

• 1 cup uncooked quinoa
• 1 tablespoon extra virgin olive oil
• 1 teaspoon minced garlic
• 1 knob fresh ginger, minced
• 1 teaspoon cumin
• 1 pinch of cayenne pepper, optional (or any hot sauce you like such as Sriracha)
• 1/4 cup lime juice
• Fresh cracked pepper, to taste

The salsa

• A handful cherry tomatoes, diced
• 1 jalapeño, diced
• 1/2 red onion, finely minced
• 1/4 cup freshly chopped cilantro

The sauce

• 3 tablespoons Greek yogurt
• 2 tablespoons olive oil
• 1 pinch cumin
• Salt and fresh cracked black pepper

DIRECTIONS

1. Prepare quinoa as directed on the package and set aside.

2. Combine the salsa ingredients in a salad bowl and set aside.

3. In a medium skillet heat olive oil and add garlic and ginger. Saute for 2 minutes, then add shrimp, cumin, and Cayenne pepper, and cook for 3 minutes on each side until cooked through. Season with black pepper and deglaze with lime juice, remove from the skillet and set aside.

4. To make the dressing, whisk together lime juice, Greek yogurt, olive oil, cumin, salt, and pepper. Divide into small airtight containers to carry along the meal prep boxes

5. In your meal prep containers, divide shrimp, quinoa, and salsa. Keep in the refrigerator for up to 1 week. Enjoy!