Sizzling Garlic Shrimp with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 cup quinoa, dry
• 2 cups butternut squash, peeled, seeded, and cubed
• 1 can chickpeas, 15oz, rinsed and drained
• 2 cups baby spinach
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, until tender.

2. 2

   Meanwhile, cook the quinoa according to package instructions. Fluff with a fork and let cool slightly.