Moroccan Grilled Shrimp + Kale Quinoa Salad

Moroccan Grilled Shrimp | Fig + Honey

After a few days of chilly fall weather, summer is definitely back with sweltering hot days and nights. So while it still lasts, I’m making the most of grilling and enjoying light easy dinners. No one likes to cook when it’s far too hot outside to think! I love all things Moroccan and though more often than not the dishes are better suited for cold weather, I love using the spices in marinades. Give these shrimp a try and enjoy while the weather lasts!

Moroccan Grilled Shrimp | Fig + Honey
Moroccan Grilled Shrimp | Fig + Honey
Moroccan Grilled Shrimp | Fig + Honey

Moroccan Grilled Shrimp + Kale Quinoa Salad


  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 2 cloves garlic, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp thyme
  • 1 tbsp parsley
  • 10-12 deveined and unshelled shrimp


  • 3 cups kale, roughly chopped
  • 1/2 cup grated carrot
  • 1 cup cooked quinoa
  • 1/4 cup golden raisins
  • 1/2 cup parsley, roughly chopped
  • 1/8 cup cilantro, finely chopped
  • 1 1/2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 salt
  • 1 clove garlic, finely chopped
  • 1/2 tsp cinnamon
  • 1 tsp cumin

In a medium bowl, combine all marinade ingredients and add shrimp. Stir to coat well. If you have the time, marinate for atleast 30 minutes, if not, you can leave to marinate until you’ve made the salad.

In a large bowl, combine the kale, carrot, quinoa, raisins, parsley and cilantro. In a smaller bowl, prepare the dressing. Combine together the lemon juice, olive oil, salt, garlic, cinnamon and cumin. When ready to eat, toss the kale mixture with the dressing and coat evenly.

Heat a barbeque up to medium. Place shrimp on skewers and onto the grill. Cook for about 2 minutes on each side until they are bright pink and completely opaque.

Serve the shrimp with the salad and eat while warm.  Serves 2.

Moroccan Grilled Shrimp | Fig + Honey

Sun Dried Tomato + Chili Orecchiette

Sun Dried Tomato and Chili Orecchiette | Fig + Honey

Just made one of my favorite pasta dishes for Lark & Linen and will be posting every now and then over on her beautiful site giving my recommendation for quick weeknight dinners! Here’s my first one – enjoy!

Pasta in one form or another tends to make its way often into our dinner rotation. After a long week, I crave its comforting powers and the overload of carbs! It’s not often that I repeat recipes over long periods of time, but this one seems to keep making its way back into the kitchen.

Sun Dried Tomato and Chili Orecchiette | Fig + Honey

One of my good friends was so kind to teach me this recipe from his hometown in the south of Italy. It’s a typical thrifty meal that was invented in the times of the war, making do with the little ingredients that were on hand at the time. The good thing with little ingredients is that this pasta dish is so quick and easy to whip up and has a surprising amount of flavor.

When there’s time, I love to make my own Orecchiette but in a pinch, either store bought fresh or dried will work perfectly fine. I prefer the sun dried tomatoes that are dried and preserved in salt rather than oil. Change up your weekday routine and give this pasta try!

Sun Dried Tomato and Chili Orecchiette | Fig + Honey

Sun Dried Tomato and Chili Orecchiette

  • 8 oz fresh or dried orecchiette
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp crushed red chilies
  • 1/2 cup sun dried tomatoes, thinly sliced lengthwise
  • 1 1/2 cups day old bread crumbled*
  • handful of basil

Bring a large pot of salted water to a boil.  When ready cook the orecchiette according to package directions. Drain and reserve 1/4 cup of cooking liquid.

Meanwhile, heat the olive oil in a large saute pan on medium high. When shimmering, add the crushed red chilis and let cook for 30 seconds making sure not to let them burn. Add in the sliced sun dried tomatoes and cook for another minute stirring often. Then add in the bread crumbs and stir to coat. Cook for a further 1-2 minutes until a bit crispy. Add in the cooked orecchiette and a couple tablespoons of the cooking liquid. Allow to cook for about 3-4 minutes until everything is well coated and starting to get crispy. Toss with basil and serve immediately. Serves 2.

*I like to use a day old white bread loaf, the kind from the bakery not sliced bread. Cut off the crusts and just rub the bread between your fingertips to get large chunks of bread. Don’t worry about it being fine – the chunkiness adds texture!

Sun Dried Tomato and Chili Orecchiette | Fig + Honey

If you haven’t already, check out the beautiful Lark and Linen and some of my favorite weeknight meals on the blog!