Ingredients & Directions
1 cup quinoa
1 cup chopped parsley, plus more for garnish
1 lb. medium shrimp, peeled and deveined
Extra-virgin olive oil
Freshly ground black pepper
2 garlic cloves, minced
2 Tbsp. balsamic vinegar
1/2 cup dry white wine
2 Tbsp. sugar
Preheat oven to 400 degrees F.
In a medium pot, prepare quinoa according to package instructions.
Turn off heat, mix in parsley and cover to keep warm.Meanwhile, rinse and dry shrimp.
Place shrimp in a medium mixing bowl, drizzle with olive oil and season with salt and pepper.
Place shrimp in an even layer on a rimmed sheet pan.
Bake for 8 minutes.
In a large skillet over medium-low heat add 2 Tbsp olive oil, garlic, 1/4 tsp, 1/4 tsp black pepper, 1 Tbsp orange zest, juice of 2 oranges, juice of 1 lemon, balsamic vinegar, white wine, and sugar.
Increase heat to high, bring sauce to a boil and simmer on medium-high.
Reduce until thickened, about 10 minutes.
Toss shrimp with balsamic-citrus glaze.
Serve over herbed quinoa, garnish with parsley and serve immediately.