Garlic Shrimp with Quinoa



INGREDIENTS:
  • 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)
  • 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

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