Garlic Shrimp with Quinoa

TOTAL TIME: about 45 minutes

Ingredients:

4 teaspoons extra-virgin olive oil (divided)
1 pound raw tail-on shrimp (peeled)
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/3 cup finely chopped yellow onion (about 1/2 of a small onion)
3 cloves minced garlic
1 cup uncooked quinoa
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 large lemon (or 1/3 cup lemon juice)
3 tablespoons parsley

Instructions:

1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.

2. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.

3. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.

4. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.

5. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.

6. EITHER zest the lemon directly into the pan, then juice the lemon into the pan OR add 1/3 cup lemon juice to the pan.

7. Add 3 tablespoons parsley to the skillet. Toss to combine, then top with the reserved shrimp. Serve warm.




Nutrition

Serving: 1 (of 4)
Protein: 32g
Cholesterol: 286mg
Sugar: 1g
Calcium: 207mg
Calories: 343kcal
Fat: 9g
Potassium: 514mg
Vitamin A: 379IU
Carbohydrates: 34g
Saturated Fat: 1g
Fiber: 4g
Vitamin C: 25mg
Iron: 5mg