Ingredients

1 cup Quinoa

1 cup Parsley [choped]

1 pound Shrimp [peeled, deveined]

2 tablespoons Olive Oil

1/4 teaspoon Salt

1/8 teaspoon Pepper

2 teaspoons Garlic [minced]

2 Oranges [juice of, 1 tsp zest]

1 Lemon [juice of]

2 tablespoons Balsamic Vinegar

1/2 cup White Wine [dry]

2 tablespoons Sugar

Preparation

  1. Preheat oven to 400°. In a medium pot, prepare quinoa according to package directions. Turn off heat, mix in parsley and cover to keep warm

  2. 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 and bake for 8 minutes

  3. In a large skillet over medium-low heat add olive oil, garlic, salt and pepper, orange juice and zest, lemon juice, 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

  4. Toss shrimp with balsamic-citrus glaze. Serve over herbed quinoa, garnish with parsley and serve immediately