- 1 pound large shrimp, peeled and deveined - 1 tablespoon olive oil - 2 teaspoons Cajun seasoning (salt-free) - 1 cup quinoa, rinsed - 2 cups low-sodium chicken broth - 1 red bell pepper, diced - 1 small onion, diced - 2 cloves garlic, minced - Juice of one lemon - Fresh parsley for garnish

1. In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. 2. Meanwhile, in a large skillet over medium heat, add olive oil. Toss the shrimp with Cajun seasoning and add them to the skillet. 3. Cook the shrimp for about 3 minutes on each side or until they are pink and opaque. 4. Remove the shrimp from the skillet and set aside. 5. In the same skillet, add diced bell pepper, onion, and garlic. Sauté until vegetables are tender. 6. Add cooked quinoa to the vegetable mixture and stir well. 7. Return shrimp to the skillet and squeeze fresh lemon juice over everything. 8. Garnish with fresh parsley before serving.