Ingredients
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1/2 cup dry quinoa, rinsed
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4 cups cauliflower florets
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4 tbsp olive oil, divided
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1 cup fresh parsley
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1 lb frozen peeled, deveined raw shrimp, thawed
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3/4 tsp smoked paprika
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2 tbsp lemon juice
Steps
1
Preheat oven to 425°F. Cook the quinoa according to package directions.
2
In a medium bowl, toss the cauliflower with 2 tbsp oil, salt, and pepper; reserve bowl. Arrange on a large rimmed baking sheet in single layer. Roast 15 min.
3
Meanwhile, very finely chop the parsley and add to a large bowl. In same bowl cauliflower was in, toss the shrimp with the smoked paprika, 1 tbsp oil, salt, and pepper.
4
Once cauliflower has roasted 15 min., push cauliflower to one side of baking sheet and arrange shrimp in a single layer on other side. Roast 5 min., until shrimp are cooked through and cauliflower is tender.
5
Fluff the quinoa and add to bowl with parsley. Add the lemon juice and remaining 1 tbsp oil. Season with salt and pepper to taste. Serve the shrimp and cauliflower over the quinoa.
