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Chef Lorena Garcia shows us how to make a homemade lentil quinoa bowl with marinated shrimp and spicy pico, using just a few ingredients you might already have in your pantry.
For the pico de gallo:
For the shrimp:
Toss shrimp in a bowl with all ingredients, let marinate for few minutes.
In a sauté pan at high heat, cook for 3 minutes until pink and firm. Remove heat and set aside.
For the cazuela:
In a large sauté pan at mid-high temperature, add the small diced onions, garlic, peppers and potatoes and sauté for 3 minutes.
Add the stock and cook until potatoes are tender, add all spices, cooked lentils and cooked quinoa. Add lemon zest, stir for few minutes.
Remove from heat and finish with fresh chopped cilantro and mint. Season with salt and fresh ground pepper.
Place the cazuela in a large bowl with the cooked shrimp on top and finish with the pico de gallo.