This one-pan dinner can be on the table in less than 30-minutes. It is chock full of nutrients, including bio-active compounds and minerals that support the immune system. The quinoa is an inexpensive plant protein that extends the more pricey zinc-rich shrimp. Of course you may sub in another shellfish, like scallops, use rice in place of quinoa or spinach and any other green in for the kale… Totally interchangeable, so use whatever you have on hand!
Activate garlic’s beneficial compounds by letting the chopped cloves sit for 10 minutes prior to cooking. Add the lemon juice at the end to preserve the vitamin C in the citrus.
Recipe adapted from Living Plate