Ingredients:

  • 1 pound (450g) broccoli florets
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 1 red onion, peeled and quartered
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (3g) sea salt
  • 1/4 teaspoon (1g) black pepper
  • 1 cup (180g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth or water
  • 1.5 pounds (680g) large shrimp, peeled and deveined
  • 3 tablespoons (45ml) olive oil
  • 6 cloves garlic, minced
  • 1/4 teaspoon (1g) red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc) or chicken broth
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper on the baking sheet.
  2. Roast vegetables for 20-25 minutes, or until tender and slightly browned, tossing halfway through.
  3. While vegetables are roasting, combine quinoa and vegetable broth in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork.
  4. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for 30 seconds, or until fragrant.
  5. Add white wine (or chicken broth) to the skillet and deglaze the pan, scraping up any browned bits. Simmer for 1-2 minutes.
  6. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcook.
  7. Remove the skillet from the heat and stir in lemon juice and butter until the butter is melted and the sauce is emulsified. Season with salt and pepper to taste.
  8. Stir in parsley. Serve shrimp and sauce over quinoa, alongside the roasted vegetables. Garnish with lemon wedges.