Lemon Garlic Shrimp with Quinoa and Roasted Broccoli

Ingredients

• 450 g raw large shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups water or gluten-free stock
• 1 head broccoli, cut into florets
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 1 avocado, sliced
• 3 tbsp fresh parsley, chopped
• ½ tsp salt

Method

1. Simmer the quinoa in the water or stock until the grains are tender and the liquid is gone.15 min timer
2. Toss the broccoli with olive oil and salt, spread on a sheet pan, and roast until golden at the edges.20 min timer
3. Warm the garlic in olive oil until it smells sweet, about a minute.
4. Add the shrimp and cook, turning once, until pink and curled through.4 min timer
5. Stir in the lemon zest and juice, then taste the sauce and add salt if it needs it.
6. Fluff the quinoa, top with the shrimp and broccoli, and finish with parsley and avocado.