Garlic Shrimp with Quinoa

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  Olive oil(20g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shrimp(454g)
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  1 teaspoon kosher salt (divided)
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  Chili powder(3g)
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  Yellow Onion(80g)
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  Garlic(15g)
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  Quinoa, Dry(240g)
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  Cayenne Pepper, Ground(1g)
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  Low Sodium Chicken Broth(480g)
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  Lemon
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  Parsley, Fresh(45g)

Instructions

1. 1Heat half the olive oil in a large nonstick skillet over medium-high heat for 1 minute until shimmering. Add the shrimp, sprinkle with chili powder and cayenne pepper, and sauté 3–4 minutes, stirring occasionally, until the shrimp are opaque pink and firm to the touch. Transfer to a plate immediately.
2. 2Add the remaining olive oil to the same skillet over medium heat. Add the diced onion and cook 5–6 minutes, stirring occasionally, until softened and translucent at the edges.
3. 3Add the fresh garlic and cook 30 seconds over medium heat, stirring constantly, until fragrant but not browned.
4. 4Add the dry quinoa to the skillet and stir constantly for 2 minutes over medium heat until lightly toasted and coated with oil.
5. 5Pour in the chicken broth, increase heat to medium-high, and bring to a boil—about 2–3 minutes. Cover, reduce heat to low, and simmer 12–15 minutes until the quinoa is tender and liquid is absorbed. Fluff with a fork.
6. 6Zest the lemon directly into the quinoa, then squeeze the lemon juice over the mixture. Add the fresh parsley and the reserved shrimp, then toss gently to combine over low heat for 1 minute until heated through.
7. 7Divide the garlic shrimp and quinoa evenly into 4 airtight containers while hot. Cool to room temperature before sealing, then refrigerate up to 4 days.
8. 8Reheat in the microwave at 50% power for 2–3 minutes, stirring halfway through, or on the stovetop over medium heat with a splash of water for 3–4 minutes until warmed through.