Camarones al Ajillo (Spanish Garlic Shrimp) with Quinoa and Sautéed Spinach

Begin by rinsing the quinoa thoroughly. Cook in water until fluffy and tender, about 15 minutes.

In a large skillet, heat the olive oil over medium-high heat. Add sliced garlic and a pinch of dried red chili flakes, sautéing until fragrant but not browned.

Add the shrimp to the skillet. Sear for 2-3 minutes per side until they turn opaque and pink. Remove shrimp from the pan.

Deglaze the pan with fresh orange juice and a touch of honey, reducing slightly to create a glossy, citrus-infused reduction.

In the same pan, toss the raw spinach until just wilted. Fold in the cooked quinoa.

Return the shrimp to the pan, tossing gently to coat in the orange-garlic reduction. Season with flaky sea salt and lemon zest.

Plate the quinoa and spinach base, topping with the shrimp and drizzling any remaining pan juices over the top for a bright, aromatic finish.