Vegetable Broth (1 cup)
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
, juice of 1/2 lemon,
Italian Flat-Leaf Parsley (1/3 cup)
Olive Oil (2 Tbsp)
Garlic (1 clove)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
together in a small bowl.
Pat shrimp dry and season with
Salt (to taste)
Ground Black Pepper (to taste)
Olive Oil (1 Tbsp)
in a medium skillet over medium heat. Add
Garlic (2 cloves)
and sauté for 2 minutes until softened.
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.