Shrimp and Quinoa

1lb Shrimp, shelled
1/3 cup really good quality olive oil
2 1/2 tbs fresh lemon juice (about 2 lemons)
zest of one lemon (this was my addition that added a a more lemony freshness)
1/4 cup flat leaf parsley, chopped
2 tbs capers
1 cup quinoa

Cook shrimp in boiling water until just cooked - about 1 minute depending on size of shrimp, drain - do not overcook the shrimp). Mix together the olive oil 2 tbs lemon juice and capers. Add to cooked shrimp and put in fridge (anysize a zipblock baggie is good -and just toss the bag around so that the shrimp gets well coated). Leave in fridge for an hour.

Cook quinoa (1 cup quinoa, 6 cups water, 1 tbs kosher salt); bring water to a boil, add salt and then add quinoa - boil for about 10 minutes and drain through a fine mesh sieve...Dump quinoa in a bowl and fluff.

Add shrimp mixture, remaining lemon juice and parsley, mix with a form...Add salt and lots of pepper as desired. You can substitute black olives for capers.

Number of Servings: 1

Recipe submitted by SparkPeople user BUN3KIN.