Seared Chili-Lime Shrimp with Roasted Cauliflower and Quinoa Pilaf

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp lime juice
• 1 tsp chili powder
• 3 cloves garlic, minced
• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1/4 cup parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. In a large bowl, combine the shrimp, lime juice, chili powder, and minced garlic. Toss to coat the shrimp evenly. Cover and refrigerate for 15 minutes.

2. 2

   2. Preheat the oven to 400°F. Toss the cauliflower florets with 1 tbsp of olive oil on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.