Citrus Shrimp Quinoa Bowl

• 280 g quinoa, rinsed
• 560 g raw peeled shrimp
• 4 tbsp fresh lemon, zest and juice
• 4 cloves garlic cloves, finely chopped
• 4 tbsp extra-virgin olive oil
• 1 tsp freshly ground black pepper

Directions

1. 1Prepare Citrus Shrimp Quinoa Bowl by measuring quinoa, rinsed, raw peeled shrimp and fresh lemon, zest and juice before starting; cut ingredients as specified.
2. 2Heat a frying pan over medium-high heat and cook the protein for 6–8 minutes with the vegetables. Poultry must reach 74°C; fish 63°C; tofu should be golden on two sides. Cook the shellfish only until opaque and firm.
3. 3Whisk the measured citrus with 1 tablespoon water, arrange the grain, protein and vegetables in bowls, then spoon over the dressing.