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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Lever-press citrus juicer — maximum juice, no seeds
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Lever-press citrus juicer — maximum juice, no seeds
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
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Heat barbecue to medium-high heat. Mix dressing and ginger until blended. Spoon 2/3 cup quinoa onto each of 4 large sheets heavy-duty foil; fold up all sides of each foil sheet to make rim. Top quinoa with peas, onions and shrimp. Drizzle with dressing mixture. Fold foil to make 4 packets. Grill 10 to 12 min. or until shrimp turn pink and quinoa is heated through. Cut slits in foil to release steam before opening packets.