Here’s a light, fresh meal bursting with flavor, and with a fun and creative presentation that’s perfect for casual summer entertaining!
What You Need
1 pkg (5.22 oz) Near East Quinoa Blend, Rosemary & Olive Oil
2 baby watermelons
3/4 cup Tropicana Pineapple Mango with Lime
1/4 cup olive oil
2 tbsp lime juice
1 tbsp honey
3 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1/4 tsp each salt and pepper
1/2 cup diced cucumber
1/4 cup pomegranate seeds
1/4 cup crumbled feta cheese
2 tbsp each chopped fresh mint and basil
Prepare Near East Quinoa Blend according to package directions; keep warm. Meanwhile, cut each watermelon in half and run knife around the inside between white and pink flesh. Using spoon, release pink flesh and scrape out each half to create hollow bowl. Chop enough watermelon to make 2 cups of cubes (reserve remaining watermelon for another use); set aside.
Meanwhile, whisk together Tropicana Pineapple Mango with Lime, olive oil, lime juice, honey and garlic; pour into large resealable plastic bag, reserving 1/4 cup. Add shrimp; let stand at room temperature for 15 minutes or refrigerate for up to 1 hour. Remove from marinade; season with salt and pepper.
Preheat grill to medium-high heat; grease grates well. Grill shrimp, turning as needed, for 5 to 7 minutes or until lightly marked and cooked through.
Toss together watermelon cubes, reserved dressing, cucumber, pomegranate seeds, feta, mint and basil; stir into prepared quinoa blend. Divide evenly among watermelon bowls. Top with grilled shrimp.