Brown Rice, Quinoa, Barley and Oats with Asparagus, Strawberries, Garbanzo Beans

May - Celebrating Asparagus and Strawberry Month

Brown Rice, Quinoa, Barley, Oats, and Garbanzo Beans
with Asparagus and Strawberries 

1 serving 

Ingredients 
1/2c Brown Rice, Quinoa, Barley, and Oats, prepared 
8 Asparagus Spears, steamed
2 Tbsp Garbanzo Beans, canned, drained and strained 
4 Strawberries, diced 

Directions
1. Prepare multi-grains as per manufacturer’s directions.
2. Lay asparagus down on the plate.
3. Combine grains, garbanzo beans, and strawberries; top asparagus.

Nutrition Information

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Grilled Yucatan Shrimp

Yucatan Shrimp originates from the Gulf of Mexico's Florida coast. It resembles the flavors of the Yucatán Peninsula. The dish's unique blend of garlic and special spices makes this a light festive meal.

Serves 6

Ingredients:
2 tbsp Yucatan Rub
2 garlic cloves, minced
Juice of two limes
1/4 tsp Cayenne (optional)
Salt, to taste
1/4 cup extra virgin olive oil
2 lbs large shrimp, peeled and deveined

Directions:

1. Marinate the shrimp: in a large bowl, combine Yucatan Rub, garlic, lime juice, cayenne, and salt to taste. 

2. Whisk in the oil. Toss the shrimp in the mixture to coat.

3. Refrigerate for about 30 minutes.

4. Prepare the grill. Place the shrimp on six skewers and season with reserve marinade. 

5. Grill on high heat, basting frequently with the marinade, until the shrimp are just cooked, about 2 minutes per side.

Serve as an appetizer or as an entree with rice.

Nutrition Information

Yield: 6 skewers
Analysis per one skewer

Calories (kcal)            247
Protein (g)                  38
Carbohydrates (g)      1
Total Dietary Fiber (g) 0
Total Sugars (g)          0
Added Sugar (g)         0
Fat (g)                         9
Saturated Fat (g)        1
Cholesterol (mg)         306
Sodium (mg)               573