Ingredients
- 2 cups reduced-sodium vegetable broth
- 1 cup quinoa uncooked
- 1/2 cup onion chopped
- 1/4 cup freshly squeezed lemon juice
- Zest of half a lemon
- 1 teaspoon salt
- Black pepper to taste
- 1 head garlic
- 2 tablespoons + 1/2 teaspoon butter divided
- 6 cups spinach packed
- 1/2 pound raw shrimp tail-on, peeled and deveined
Instructions
- Generously spray the sides of a 7-quart slow cooker with cooking spray.
- Add in the broth, quinoa, onion, lemon juice, lemon zest, salt and pepper, and stir until well combined.
- Cut the top off the head of garlic, exposing the cloves but keeping the head intact. Place 2 small squares of tinfoil on top of each other and place the garlic in the center, cut-side up. Rub 1/2 teaspoon of butter all over the exposed cloves. Then, wrap the garlic up in the tinfoil to make a sealed package. Place it in the center of the quinoa mixture.
- Cover and cook on high until the liquid is absorbed and the quinoa is creamy, about 2 to 3 hours. Mine was perfect at about 2 1/2 hours.
- Once cooked, remove the garlic and set aside to cool. Stir the remaining butter into the quinoa. Then, place the spinach on top of the quinoa, not stirring it in. Finally, place the raw shrimp on top of the spinach.
- Cover and cook until the spinach is wilted and the shrimp are cooked and opaque, about 15 minutes.
- Press the garlic cloves out of the skin and stir through the quinoa. You don't have to use the whole head if you don't like things too garlicky.
- Serve warm!