Cooking Instructions
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Step 1
Combine
Vegetable Broth (240 mL)
and
Quinoa (85 g)
in a medium pot. Bring to a simmer, cover, and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
Step 2
While quinoa is cooking make the dressing by whisking the zest of a
Lemon (1)
, juice of 1/2 lemon,
Italian Flat-Leaf Parsley (15 g)
,
Olive Oil (30 mL)
,
Garlic (1 clove)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
together in a small bowl.
Step 3
Pat shrimp dry and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Heat
Olive Oil (15 mL)
in a medium skillet over medium heat. Add
Shallot (1)
and
Garlic (2 cloves)
and sauté for 2 minutes until softened.
Step 5
Stir in
Large Shrimp (225 g)
and cook for 2 minutes per side.
Step 6
Add cooked quinoa,
Arugula (40 g)
, and 1/2 of the dressing and toss to combine over low heat until the arugula is slightly wilted, for about 1 minute.
Step 7
Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with
Parmesan Cheese (to taste)
, if desired. Serve immediately.
