On: Grilled Shrimp and Pesto Succotash

This is a modified succotash, making it intrinsically gluten free and lean. I added a handful of Collard Greens because they were ready to go in our garden, which added to the nutritional value of the meal. The best part is as usual, it takes less than 30  min. to prep, and if you have a grill partner with you, even less time to put on the table! Enjoy!

photo (33)


2 cups of large shrimp, de-veined (tail on or off is your preference)

2 cups Quinoa

2 medium zuchini, chopped

2 cups corn

1 handful Collard Greens, chopped (or other leafy green)

3 tbs. Pesto


Rinse shrimp in a strainer and place onto a skewer, evenly spaced to allow for even cooking. Place shrimp skewers on bar-b-que and cook for approximately 4 min. each side.

Meanwhile, cook 2 cups Quinoa in 4 cups water. While Quinoa cooks, steam collard greens until soft. Add chopped zuchini to the steamed greens (I usually cut them into coins and then cut the coins into fourths), continue to steam. When zuchini is soft, add corn and lastly, add cooked quinoa, mix thoroughly. Add in pesto to the steamed veggie/quinoa mix. 

Serve on a plate with shrimp skewers over the top. You may consider adding additional pesto over the top of shrim while they are cooking for added flavor.

Serves 4.

Make your day great!



About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
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