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Garlic Shrimp with Quinoa
Ingredients
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound raw tail-on shrimp (26 to 30 count), peeled and deveined
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon chili powder, divided
  • ⅓ cup finely chopped yellow onion (about half of 1 small onion)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 cup uncooked Bob’s Red Mill Quinoa
  • ¼ teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 large lemon
  • 3 tablespoons fresh parsley, plus additional for serving
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