Lemon Herb Shrimp with Quinoa

Name: Lemon Herb Shrimp with Quinoa
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g quinoa rinsed; 480 ml water; 2 g fine salt; 600 g shrimp peeled and deveined, patted dry; 2 g fine salt; 1 g black pepper freshly ground; 2 g dried oregano; 20 ml olive oil; 10 ml olive oil; 12 g garlic finely minced; 2 g lemon zest finely grated; 1 g red pepper flakes; 120 g baby spinach; 1 g fine salt; 45 ml lemon juice freshly squeezed; 15 g parsley chopped; 2 g fine salt; 60 g feta cheese crumbled

A weeknight shrimp dinner with a lemon-herb pan sauce, fluffy quinoa, and spinach. The shrimp are cooked quickly, then returned to the pan with lemon juice and herbs so the sauce lightly coats the grain and greens. Optional feta can be added at the table.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g quinoa rinsed
480 ml water
2 g fine salt
600 g shrimp peeled and deveined, patted dry
2 g fine salt
1 g black pepper freshly ground
2 g dried oregano
20 ml olive oil
10 ml olive oil
12 g garlic finely minced
2 g lemon zest finely grated
1 g red pepper flakes
120 g baby spinach
1 g fine salt
45 ml lemon juice freshly squeezed
15 g parsley chopped
2 g fine salt
60 g feta cheese crumbled

Instructions

In a medium saucepan, combine the rinsed quinoa, water, and 2 g of the salt. Bring to a boil over high heat, then cover, reduce to low, and simmer for 15 minutes until the water is absorbed. The quinoa looks fluffy and the germ spirals are visible.
Remove the saucepan from the heat and keep covered for 5 minutes. Fluff with a fork. The grains separate easily and are tender, not wet.
While the quinoa cooks, pat the shrimp dry and season with 2 g of the salt, the black pepper, and the oregano. The shrimp are evenly seasoned and dry to the touch.
Heat 20 ml of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 1 to 2 minutes per side until opaque and just cooked through. Transfer to a plate. The shrimp are pink, opaque, and curled into a loose C shape.
Lower the heat to medium. Add the remaining 10 ml olive oil and the garlic, lemon zest, and red pepper flakes if using. Cook for 20 to 30 seconds until fragrant, then add the spinach and 1 g of the remaining salt. Toss just until wilted. The garlic smells fragrant but not browned, and the spinach has collapsed.
Add the lemon juice and parsley to the skillet, then return the shrimp and any juices to the pan. Toss for 30 seconds just to coat and warm through. Taste and adjust with the remaining 2 g salt if needed. The sauce lightly coats the shrimp and greens without pooling excessively.
Spoon the quinoa into bowls, top with the shrimp and spinach, and finish with feta if using. Each bowl has an even base of quinoa and a glossy shrimp topping.