LEMONY DILL QUINOA WITH ROASTED SHRIMP

Ingredients:

• 1 ½ pounds shrimp, peeled and deveined
• 1 cup quinoa
• 2 cups chicken bone broth
• ½ cup olive oil (plus more for drizzling)
• ½ cup fresh squeezed lemon juice
• 1 small shallot, finely diced
• 4 green onions, thinly sliced
• ½ an English cucumber, small diced
• 1 cup fresh dill, chopped
• 1 cup fresh parsley, chopped
• Salt and pepper, to season

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Instructions:

1. Cook the quinoa:

   • Preheat the oven to 400°F.
   • In a small saucepan, bring quinoa, bone broth, and a pinch of salt to a boil.
   • Reduce to a simmer, cover, and cook for 13-15 minutes until the liquid is absorbed. Let it rest for a few minutes, then fluff with a fork.

2. Prepare the shrimp:

   • Toss the shrimp with 1 tablespoon of olive oil and season generously with salt and pepper.
   • Roast the shrimp on a baking sheet in the preheated oven for 6 minutes.

3. Make the dressing:

   • Whisk together olive oil, lemon juice, and shallot. Season with salt (about ½ teaspoon) and pepper (about ¼ teaspoon).

4. Assemble the salad:

   • Pour the dressing over the warm quinoa once it's rested.
   • Optional: Cut the roasted shrimp into bite-sized pieces for easier eating.
   • In a large bowl, combine the dressed quinoa, shrimp, diced cucumber, and chopped herbs (dill and parsley).

5. Serve:

   • Toss everything together, drizzle with a little more olive oil if desired, and enjoy!