4 teaspoons extra-virgin olive oil — divided
1 pound raw tail-on shrimp — 26–30 count, peeled and deveined
1 teaspoon kosher salt — divided
1/2 teaspoon chili powder — divided
1/3 cup finely chopped yellow onion — about half of 1 small onion
3 cloves garlic — minced (about 1 tablespoon)
1 cup uncooked Bob’s Red Mill Quinoa
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 large lemon
3 tablespoons fresh parsley — plus additional for serving
In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.