Courtesy of its unfortunate position at the beginning of the workweek, Monday can be demoralizing. It’s the day when my to-do list is the longest, the respite of Saturday is furthest away, and I’m more prone to stress in general. This week, I’m determined to improve my Monday ’tude with the help of a shift in perspective and this easy, healthy dinner recipe, Garlic Shrimp with Quinoa.
Yes, Monday is the beginning of a new week, which means we have a long haul to Friday night. It also means that it’s a NEW WEEK. We can flip the page! Monday is a fresh start and a chance to reset our intentions and behaviors.
Behaviors like….all of the dip I ate last night. And tacos. And ribs. And boozy brownies (recipe for that outrageousness coming soon).
Ben and I hosted a party to watch The Big Game, and while half of the guests were more into the commercials than the football, everyone was into the food, even Ben. The man who cooks but once a year slow-roasted five pounds of ribs. They were outstanding. Obviously, I needed show my appreciation and encourage his kitchen activity by inhaling as many as possible. It was the noble, supportive thing to do.
Fast forward to today. My hair smells like a mix of barbecue sauce and buffalo dip, we don’t have a fresh vegetable in the house, and my to-list is growling at me with the ferociousness of a mama bear protecting her cubs…except her cubs are named “Laundry” and “Giant Mail Pile” and (worst of all) “Tax Prep.”
BUT, today is Monday, which means that we have a fresh start to the week. To help keep the stress down and healthy habits up, I have the ideal recipe for your dinner tonight. It’s a healthy Garlic Shrimp with Quinoa that cooks entirely in ONE pan (including the quinoa), is ready to go in 30 minutes, and is packed with protein and whole grains. A touch of chili powder and cayenne give it zest, lemon juice keeps it fresh, and as the name suggests, a generous handful of fresh garlic brings the recipe to life.
Garlic Shrimp with Quinoa
4 teaspoons extra-virgin olive oil, divided
1 pound raw tail-on shrimp (26–30 count), peeled and deveined
1 teaspoon kosher salt, divided
1/2 teaspoon chili powder, divided
1/3 cup finely chopped yellow onion (about half of 1 small onion)
3 cloves garlic, minced (about 1 tablespoon)
1 cup uncooked Bob’s Red Mill Quinoa
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 large lemon
3 tablespoons fresh parsley, plus additional for serving
In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.