Garlic Shrimp with Quinoa

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So, this was good, but not awesome. It's probably like a 7. However, it has lots of potential. We decided this needed some sautéed mushrooms and then roasted asparagus on top. Also, it was WAY too lemony. I would go super easy on the zest and juice. Also, I cut the shrimp down, and I wouldn’t do that next time.

Garlic Shrimp with Quinoa

· 4 teaspoons extra-virgin olive oil — divided
· 1 pound raw tail-on shrimp — 26–30 count, peeled and deveined
· 1 teaspoon kosher salt — divided
· 1/2 teaspoon chili powder — divided
· 1/3 cup finely chopped yellow onion — about half of 1 small onion
· 3 cloves garlic — minced (about 1 tablespoon) I used more than this, and I think it needs at least double
· 1 cup uncooked Bob’s Red Mill Quinoa
· 1/4 teaspoon cayenne pepper
· 2 cups low-sodium chicken broth
· 1 large lemon
· 3 tablespoons fresh parsley — plus additional for serving We used dry parsley

 Directions and recipe can be found at link below:

 https://www.wellplated.com/garlic-shrimp-with-quinoa/

So, essentially, you saute the onions and garlic, add the spices, and then the quinoa. Boil it with the chicken broth, and then stir in the lemon at the end. For the shrimp, I sautéed them in oil and butter with red pepper flakes, some chili powder, salt, and fresh garlic. I think dill would be a good complimentary herb with this dish, but it needs some vegetables because the lemon quinoa is such a strong flavor.















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