Gluten-Free Grilled Shrimp Brochettes and Quinoa Timbales with Roasted Peppers and Herbs

Baked in small ramekins, the timbales make a unique and tasty side dish.

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In this easy and delicious dish, the herb and lemon flavors pair well with the fresh shrimp, while the red pepper flakes add a slight kick of heat.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tsp minced oregano
  • 2 tsp minced parsley
  • 1 tsp minced garlic
  • 1 tsp lemon zest
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 lb large (21-25 count) shrimp, peeled and deveined
  • Lemon wedges for garnish
  • 1 cup quinoa (about 6 oz)
  • 2 cups water
  • 1/2 tsp sea salt
  • 1/4 cup pine nuts
  • 2 tbsp plus 2 tsp extra-virgin olive oil
  • 1/2 cup minced onion
  • 1 tsp minced garlic (about 1 medium clove)
  • 1 large egg, lightly beaten
  • 1/2 cup diced roasted red pepper
  • 1/4 cup chopped basil
  • 2 tbsp minced flat-leaf parsley
  • 1 tsp minced oregano
  • 1/2 tsp freshly ground black pepper

Directions

Mix together the extra-virgin olive oil, oregano, parsley, garlic, lemon zest, crushed red pepper flakes, salt and pepper. Toss the shrimp in the olive oil and herbs.

Cover and refrigerate for 1 hour.

Thread the shrimp on 4 skewers, placing 5 to 6 shrimp on each skewer.

Preheat an outdoor grill or an indoor grill pan over medium-high heat. If using a grill pan, brush with 1 teaspoon of extra-virgin olive oil before heating. Grill the shrimp for 2 minutes on each side.

Serve with the lemon wedges.

To make the timbales, first thoroughly rinse the quinoa in a fine-mesh strainer under cold running water until the water runs clear.

Bring the water to a boil in a 2-quart saucepan over high heat. Add the quinoa.

Stir, reduce the heat to medium-low, cover, and simmer for about 12 minutes, until the water is absorbed. When the quinoa is done, remove it from the pan and place it in a medium bowl. Fluff with a fork to remove any lumps.

Meanwhile, toast the pine nuts in a small skillet and over medium-low heat for about 5 minutes, until they turn light golden brown. Stir frequently and watch closely to prevent burning. When toasted, remove the pine nuts to a plate to cool.

Heat 2 tablespoons of the extra-virgin olive oil in a medium skillet. Add the onion and 1/4 teaspoon of salt and cook for about 3 minutes. Add the garlic and cook for about 3 minutes, until the onion and garlic are soft and translucent. Stir the cooked onion, garlic and pine nuts into the quinoa. Mix in the egg, red pepper, basil, parsley, oregano, the remaining 1/4 teaspoon salt and the black pepper.

Brush six 4-ounce ramekins with the remaining 2 teaspoons of extra-virgin olive oil. Sprinkle each ramekin with 1 teaspoon of the brown rice bread crumbs and rotate to coat the bottom and sides with the bread crumbs. Shake out any excess.

Fill each ramekin with 1/2 cup of the quinoa mixture. Place the ramekins on a baking sheet and bake for about 25 minutes, until firm to the touch and beginning to brown around the edges. Remove from the oven and let the timbales cool for 5 minutes. Place a small plate over the top of each ramekin, and invert the ramekins to remove the timbale. Carefully turn the timbales baked side up, and place them on a serving platter.

Recipe courtesy of Dr. Mark Hyman