4 tsp. extra virgin olive oil divided

1 pound raw tail on shrimp, peeled and deveined
1 tsp. kosher salt, divided
1/2 tsp. chili powder, divided
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup uncooked quinoa
1/4 tsp. cayenne pepper
2 cups chicken broth
1 large lemon
3 T. fresh parsley

  • Heat 2 tsp. olive oil in skillet over medium high. Add shrimp, sprinkle with 1/2 tsp. salt and 1/4 tsp. chili powder. Saute just until shrimp are pink, about 3 minutes. Remove to a plate.
  • Heat remaining oil is same skillet, add onion. Cook until it begins to soften.Add garlic and cook until fragrant. Add the quinoa, cayenne,and remaining salt and chili powder. Stir to coat and brown for 2 minutes.Pour in the chicken stalk, increase heat to high and bring to boil, Once boiling, cover and reduce heat to a simmer. Simmer until quinoa is tender 12-15 minutes. Fluff with a fork.
  • Zest the lemon into the pan, ¬†then juice the lemon and sprinkle with parsley. Toss to combine, then top with the shrimp and serve.
4 sevings
218 calories per serving


Dana Lowe
Certified Fascial Stretch Therapist
ACE Certified Personal Trainer
509.663.4965 (Wenatchee)


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