Sautéed Shrimp and Zucchini Ribbons with Garlic Lemon Quinoa

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchini, spiralized into ribbons
• 1 cup quinoa, rinsed
• 3 garlic cloves, minced
• 1 lemon, juiced
• 2 tbsp olive oil
• 2 cups low-sodium chicken broth
• 1/4 cup fresh parsley, chopped
• to taste salt and pepper

Instructions

1. 1

   Cook the quinoa: In a medium saucepan, combine the quinoa, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender. Fluff with a fork and stir in the minced garlic and lemon juice.

2. 2

   Prepare the zucchini ribbons: Using a spiralizer or julienne peeler, cut the zucchini into long, thin ribbons.