Herbed Quinoa Shrimp Bowls

Combine Vegetable Broth (1 cup) and Quinoa (1/2 cup) 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.

While quinoa is cooking make the dressing by whisking the zest of a Lemon (1), juice of 1/2 lemon, Italian Flat-Leaf Parsley (1/3 cup), Olive Oil (2 Tbsp), Garlic (1 clove), Salt (as needed), and Ground Black Pepper (as needed) together in a small bowl.

Pat shrimp dry and season with Salt (to taste) and Ground Black Pepper (to taste).

Heat Olive Oil (1 Tbsp) in a medium skillet over medium heat. Add Shallot (1) and Garlic (2 cloves) and sauté for 2 minutes until softened.

Stir in Large Shrimp (8 oz) and cook for 2 minutes per side.

Add cooked quinoa, Arugula (2 cups), and 1/2 of the dressing and toss to combine over low heat until the arugula is slightly wilted, for about 1 minute.

Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with Parmesan Cheese (to taste), if desired. Serve immediately.