Garlic Shrimp & Quinoa

This garlic shrimp and quinoa bowl is both delicious and nutritious! Quinoa is a complete protein, rich in dietary fibers, low in fat and gluten free. It also contains iron, calcium, folic acid, magnesium, manganese and copper. Shrimp is another excellent protein source and has a low calorie count. This dish also makes for a great left over lunch. 

Ingredients: 

• For the quinoa:
• ½ tablespoon extra virgin olive oil
• ½ onion, finely chopped
• 1 clove garlic, minced
• ½ teaspoon chili powder
• 190 grams (1 cup) uncooked quinoa
• salt and pepper
• 500 ml (2 cups) vegetable broth 
• 2 tablespoons fresh parsley, finely chopped 
• For the shrimp:
• ½ tablespoon extra virgin olive oil
• 225 grams (1/2 lb) raw shrimp, tail-on
• 1 clove garlic, finely chopped
• ¼ teaspoon chili powder
• salt and pepper
• You will also need:
• fresh parsley. finely chopped
• the juice of half lemon

Instructions

1. In a fine-meshed strainer, rinse the quinoa under cold running water.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
3. Add the quinoa and ½ teaspoon of chili powder. Sprinkle with salt and pepper.  
4. Sautee for 1 minute then add the broth.
5. Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is cooked and tender. Remove from heat, add the parsley and mix well.
6. While quinoa is cooking, cook the shrimp.
7. Heat ½ tablespoon of olive oil in a large skillet over medium high heat. When the pan is hot, add the shrimp and sprinkle with ¼ teaspoon of chili powder. Season with salt and pepper and sautee until no longer translucent.
8. Add the garlic and cook until fragrant.
9. Mix the quinoa and shrimp together, drizzle with lemon juice and sprinkle with fresh chopped parsley. Serve the spicy garlic shrimp and quinoa immediately, while still hot.
10. Enjoy!