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iNGREDIENTS
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Kingsford® Signature Flavors Basil Sage Thyme Flavor Boosters
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1 red pepper
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green zucchini
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red onion
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8 oz. cremini or baby bella mushrooms
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spray oil
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kosher salt
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2 lb. peeled large shrimp
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6 cup cooked quinoa
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¼ cup olive oil
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½ cup rice wine vinegar
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1 tbsp. soy sauce
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2 tbsp. lime juice
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1 tbsp. grated ginger
Dressing
direction
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When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
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Start by cooking the vegetables, 4–6 minutes per side until softened and charred, then remove them from the heat.
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Place the shrimp skewers directly over the coals, and cook for 2 minutes on each side, until the shrimp reach an internal temperature of 145°F on a digital meat thermometer. Then remove them from the grill.
- Assemble the grain bowls by dividing the cooked quinoa between four bowls.
- Top the quinoa with the grilled vegetables, then push the shrimp off the skewers and add to the bowls.
- Pour some of the dressing over each bowl. Serve and enjoy.