> 1/2 cup dry quinoa, rinsed
> 4 cups cauliflower florets
> 4 tbsp olive oil, divided
> 1 cup fresh parsley
> 1 lb frozen peeled, deveined raw shrimp, thawed
> 3/4 tsp smoked paprika
> 2 tbsp lemon juice
Preheat oven to 425°F. Cook the quinoa according to package directions.
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.
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.
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.
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.