Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set inside large bowl. Combine quinoa, sautéed baby spinach, pine nuts, and golden raisins in a bowl, season with salt and black pepper. Serve immediately or cover to keep hot.
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Place the shrimp on an oiled grill grate. Cook shrimp for 2 to 3 minutes per side, until done. Transfer to a serving dish with Quinoa and coat with preserved lemon vinaigrette
Blend shallots, garlic, salt and pepper and add the vinegar. Slowly add sugar and olive oil into vinegar until emulsified. Finish with the chopped chives and julienned lemons.
- Oak Street Poboy Festival