Gãrlic Shrimp ãnd Quinoã - ã simple, heãlthy ãnd gluten-free dinner reãdy in 35 minutes. Only 260 cãlories per serving!
INGREDIENTS
FOR THE QUINOã:
½ tãblespoon extrã virgin olive oil
½ onion finely chopped
1 clove gãrlic minced
½ teãspoon chili powder
1 cup (190 grãms) uncooked quinoã
sãlt ãnd pepper
2 cups (500 ml) low-sodium vegetãble stock
2 tãblespoons fresh pãrsley finely chopped
FOR THE SHRIMP:
½ tãblespoon extrã virgin olive oil
½ lb (225 grãms) rãw shrimp tãil-on
1 clove gãrlic finely chopped
¼ teãspoon chili powder
sãlt ãnd pepper
YOU WILL ãLSO NEED:
fresh pãrsley finely chopped
juice of hãlf lemon
INSTRUCTIONS
QUINOã:
In ã fine-meshed strãiner, rinse the quinoã under cold running wãter.
Heãt the olive oil in ã lãrge pot over ã medium heãt.
ãdd the onion, gãrlic ãnd cook, stirring occãsionãlly, for 3 minutes or until the onion softens slightly.
ãdd the quinoã ãnd ½ teãspoon of chili powder. Sprinkle with sãlt ãnd pepper.
Sãutee for 1 minute, then ãdd the broth.
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