1-Jamaican Jerk Seasoning : Just mix all the spices together and store what you don't use today in an airtight container. Makes about 1/2 cup.

2-Jamaican Jerk Shrimp : Mix the jerk blend (2 tbsp) with the rest of the shrimp marinade ingredients (excluding the pineapple juice). Pour all of the marinade into a bowl and add shrimps. Let it marinade for 30 minutes .

3- Veggie/Quinoa and Black Beans Mix: While the shrimps are marinading, start with the quinoa. In a small saucepan, mix the rinsed quinoa (1/2 cup) with chicken stock (1 cup). Bring to a quick boil, reduce heat and let simmer with lid on until the water is completely absorbed (approx. 15 minutes).

4- While the quinoa is cooking, prepare the veggies. In a food processor or using a hand grater, pulse the cauliflower into rice texture.

5-Heat a large, high sided skillet over medium-high heat. When it's hot, add in a drizzle of olive oil and chopped onion. Cook for around 4 minutes, until the onion is soft. Add the chopped red pepper, cauliflower rice and 1 tbsp jerk seasoning. Cook another 5-10 minutes until the pepper is soft and cauliflower is lightly browned. Set aside in separate bowl.

6-In the same skillet, a little bit of oil , add the rinsed black beans, garlic, salt and pepper. You can now mix the quinoa, veggies and beans together if you want.

7-Pineapple Salsa: Mix the chopped pineapple with chili powder and lime juice.

8- Jerk shrimps: 10 minutes before serving, heat a drizzle of olive oil in large high sided skillet over medium heat. Add the precooked shrimps along with all the marinade and add the pineapple juice (2 tbsp). Cook for 3 to 4 minutes (they just need to be warmed up as they are precooked).

9- To serve : Divide the quinoa mixture among 4 bowls. Top with shrimps and pineapple salsa. Drizzle with the sauce, chopped green onions and chopped cilantro, if desired.