Garlic Lemon Shrimp with Quinoa and Spinach

This vibrant dish features succulent shrimp sautéed in a fragrant garlic and lemon sauce, served over a bed of fluffy quinoa and fresh spinach. The combination of zesty citrus and savory garlic elevates the natural sweetness of the shrimp, while the quinoa adds a nutty texture and the spinach provides a burst of freshness. It's a balanced meal that's not only delicious but also meets various dietary preferences, being gluten-free and high in protein.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup quinoa
• 2 cups vegetable broth or water
• 3 cups fresh spinach, chopped
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 cup fresh parsley, chopped

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet, season with salt, pepper, and paprika. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through.
4. Stir in the lemon juice and zest, and toss in the fresh spinach. Cook for an additional 1-2 minutes until the spinach is wilted.
5. Serve the shrimp mixture over a bed of quinoa, garnished with fresh parsley.