Cooking Instructions

• Rinse quinoa under cold water in a fine-mesh strainer to remove its natural coating.
• In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes until absorbed.
• Heat a large skillet over medium heat. Add the unsalted butter and let it melt.
• Add minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion is translucent.
• Add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
• Stir in chili powder, sea salt, and pepper, mixing well. Then, add the cooked quinoa to the skillet, stirring to combine.
• Finish by adding chopped parsley and a squeeze of lemon juice. Serve warm.