One Pan Garlicky Shrimp and Quinoa (4 Servings)
INGREDIENTS 4 tsp. extra-virgin olive oil 1 Ib. raw tail-on large shrimp peeled and deveined ½ tsp. chili powder divided Salt and pepper to taste ⅓ cup yellow onion, finely chopped
3 cloves garlic, minced (one heaping Tbsp.) 1 cup uncooked quinoa ¼ tsp. cayenne pepper 2 cups low-sodium chicken or vegetable broth 1 large lemon 3 Tbsp. fresh parsley (plus more for garnish)
INSTRUCTIONS 1. In a large nonstick skillet with a tight-fitting lid, heat 2 tsp. of the olive oil over medium heat. 2. Add the shrimp, salt and pepper to taste, and sprinkle with ¼ tsp. of the chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. 3. Immediately remove the shrimp to a plate so they do not overcook. 4. Heat the remaining 2 tsp. of olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften and turns translucent, about 5 minutes. 5. Add the garlic and cook just until fragrant, about 30 seconds. 6. Add the quinoa, cayenne, salt to taste if desired, and ¼ tsp. chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. 7. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. 8. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 – 15 minutes. 9. Uncover and fluff with a fork. 10. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well.
11. Toss to combine, then top with the reserved shrimp. 12. Sprinkle with additional fresh parsley. Serve warm.
This high-protein and high-fiber dish is perfect for stable blood sugars and heart health. While shrimp may be high in dietary cholesterol, it is low in saturated fat. NutritionNotes
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