Tilapia & Jalapeño-Orange Salsa

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Meanwhile, wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Roughly chop the peanuts. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and medium dice the orange; place in a medium bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. To the bowl of diced orange, add the sliced green tops of the scallions and as much of the chopped pepper as you’d like,  depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the yogurt, a pinch of the spice blend, a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper.  

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the halved tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and combined. Turn off the heat. Transfer to the pot of cooked quinoa. Stir in the verjus and a drizzle of olive oil; season with salt and pepper. Cover to keep warm. Wipe out the pan.

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra); stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Meanwhile, to the pot of cooked quinoa and vegetables, add the chopped peanuts; stir to combine. Taste, then season with salt and pepper if desired. Divide the seasoned yogurt between two dishes and spread into an even layer. Serve the seasoned yogurt topped with the finished quinoa, cooked shrimp, and salsa. Enjoy!