Zesty Lemon-Garlic Shrimp with Roasted Asparagus and Quinoa

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb asparagus, woody ends trimmed
• 1 cup quinoa, dry, uncooked
• 2 tbsp lemon, zest and juice
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, combine the shrimp, lemon zest, garlic, 1 tbsp of olive oil, Italian seasoning, salt, and pepper. Toss to coat the shrimp evenly.