Citrus-Glazed Seafood Skillet with Herbed Quinoa

Thaw frozen shrimp according to package directions, then pat dry with paper towels.

Rinse 1 cup of quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

While quinoa cooks, mince 3 cloves of garlic, dice 1 medium red bell pepper, and slice 1 medium zucchini into half-moons.

Zest and juice 1 large orange and 1 medium lemon. In a small bowl, whisk together the citrus juices (about 1/4 cup orange juice and 2 tablespoons lemon juice), 2 tablespoons honey, 1 teaspoon orange zest, and 1/2 teaspoon lemon zest.

Chop 1/4 cup fresh parsley, 2 tablespoons fresh basil, and 1 tablespoon fresh thyme.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 1-2 minutes per side until they begin to turn pink.

Add diced bell pepper and zucchini to the skillet. Cook for 2-3 minutes until vegetables begin to soften.

Pour the citrus-honey mixture into the skillet and bring to a simmer. Cook for 2-3 minutes until the sauce slightly thickens and the shrimp are fully cooked (opaque and pink).

Fluff the cooked quinoa with a fork and stir in half of the fresh herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Season the shrimp mixture with remaining salt, pepper, and 1/4 teaspoon red pepper flakes.

Serve the citrus-glazed seafood over the herbed quinoa and garnish with remaining fresh herbs.