Lightly seasoned shrimp top a filling, lemony, quinoa pilaf in this easy weeknight supper.
Use a microplane to zest the lemon, or use a vegetable peeler or small sharp knife to remove only the yellow part of the peel and finely chop. Set aside. Juice lemon over a small bowl. Set aside.
Finely chop garlic and halve cherry tomatoes; set aside.
Cook quinoa according to package instructions.
When quinoa is fully cooked, add remaining 1 tsp. olive oil, 1 tsp. lemon juice, ½ tsp. lemon zest, finely chopped garlic, and spinach. Stir to combine, cover, and cook 1 minute over medium heat until spinach is wilted. Stir in tomatoes; set aside.
Preheat broiler on high. Line a baking sheet with foil.
Place peeled, deveined shrimp in a bowl; add 1 tsp. olive oil, 1 tsp. lemon juice, and salt to taste, if desired.
Arrange shrimp on prepared baking sheet and broil on high for 3 to 4 minutes or until shrimp are pink and firm.
Serve quinoa mixture onto a plate, top with shrimp and garnish with torn basil leaves and crushed red pepper flakes, if desired.
The Nutrition Facts box below provides estimated nutritional information for this recipe.