Roasted Shrimp and Cauliflower with Quinoa Tabbouleh | Savory
Quinoa gives a protein- and nutrient-packed makeover to herby tabbouleh. Roasted shrimp and cauliflower round out the meal.
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Ingredients
- 1/2 cup dry quinoa, rinsed
- 4 cups cauliflower florets
- 4 tbsp olive oil, divided
- 1 cup fresh parsley
- 1 lb frozen peeled, deveined raw shrimp, thawed
- 3/4 tsp smoked paprika
- 2 tbsp lemon juice
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