Zesty Lemon Garlic Shrimp with Quinoa

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4.Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.

5.Stir in the lemon juice and lemon zest, cooking for an additional minute to combine the flavors.

6.Remove the skillet from heat and stir in the chopped parsley.

7.To serve, place a generous scoop of quinoa on each plate and top with the zesty lemon garlic shrimp.