In a fine-meshed strainer, rinse the quinoa under cold running water.
Heat the olive oil in a large pot over a medium heat.
Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
Add the quinoa and ½ teaspoon of chili powder. Sprinkle with salt and pepper.
Sautee for 1 minute, then add the broth.
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.
While quinoa is cooking, cook the shrimp. 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.
Add the garlic and cook until fragrant.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 43.3mg||1 %|
|Potassium 61.4mg||2 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.7g|
|Protein 0.4g||1 %|
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Calories per serving: 24
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