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1 tablespoon olive oil
½ cup yellow onion, minced
5 tsp garlic, minced
1 cup quinoa, uncooked
1 tsp chili powder
2 cups chicken broth
6 tbsp butter
1 pound shrimp, raw with tail on
salt and pepper
parsley for garnish
lemon for serving

Heat the oil in a large pot over medium high heat. Add the
onion and saute until softened.

Add 2 teaspoons of the garlic and saute for 1 minute, stirring
constantly to prevent burning.

Add the uncooked quinoa and ½ teaspoon chili powder.

Season with salt and pepper. Saute for another 1 minute.

Add the broth, bring to a boil, lower heat, cover and cook for 15-20 minutes. When
the quinoa is done, it will be soft throughout. Fluff with a fork and
toss with fresh minced parsley.

While the quinoa is cooking, heat 1 tablespoon butter in a large skillet
over medium high heat.

When the pan is hot and the butter is melted, add the shrimp and
sprinkle with the remaining ½ teaspoon chili powder.

Season with salt and pepper and saute until no longer translucent and
golden brown on the outside.

Just at the end of the saute, add 1 teaspoon garlic and continue cooking until the garlic is very fragrant.

Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to
make a sauce for drizzling.

Serve the quinoa and shrimp together in one dish, topping with fresh
chopped parsley and lemon juice.

When the butter is melted drizzle over the shrimp
and quinoa.

Serve immediately, while still hot.