Za'atar Spiced Shrimp with Lemon Herb Quinoa

Rinse 1/2 cup quinoa under cold water using a fine mesh strainer. Drain well.

In a small saucepan, combine the rinsed quinoa with 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.

While quinoa cooks, peel and devein 6 oz of shrimp if not already prepared. Pat dry with paper towels.

In a small bowl, mix 1 tablespoon za'atar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Add shrimp and toss to coat evenly. Let marinate for 10 minutes.

Wash and dice 1/2 medium cucumber and 1/2 medium red bell pepper into small cubes. Peel and finely dice 1/4 small red onion.

Wash, dry, and chop 1/4 cup fresh parsley and 2 tablespoons fresh mint leaves.

Peel and mince 2 cloves of garlic. Wash the lemon, zest half of it, then cut in half and juice one half (you'll need about 2 tablespoons of juice).

In a small dry skillet, toast 1 tablespoon pine nuts over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning. Remove from heat and set aside.

Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil and the minced garlic, cooking for 30 seconds until fragrant.

Add the marinated shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque. Remove from heat.

When quinoa is done, fluff with a fork and transfer to a bowl. Add lemon zest, 1 tablespoon lemon juice, chopped herbs, diced vegetables, toasted pine nuts, and 1/4 teaspoon salt. Mix gently.

Serve the lemon herb quinoa topped with the za'atar shrimp. Garnish with remaining lemon half cut into wedges.