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Ingredients and Directions

For the pico de gallo:

Just mix all ingredients in a non-reactive container and set aside until ready to serve.

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.

\"PHOTO:
somegirl / Adobe Stock Images
PHOTO: Top view of salad bowl with shrimp, avocado, fresh kale, quinoa, red lentils, lime and olive oil.
>

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.

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