Lemon-Garlic Shrimp With Radish And Green Bean Quinoa

• 3 tablespoons butter, divided
• 1 cup chopped red onion
• 5 teaspoons minced garlic, divided
• 1 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups water
• 3/4 teaspoon kosher salt, divided
• 8 ounces microwave-in-bag haricots verts (French green beans), halved
• 8 radishes, quartered
• 2 tablespoons fresh lemon juice, divided
• 1 tablespoon olive oil
• 1 pound frozen peeled and deveined medium shrimp, thawed
• 1 teaspoon grated lemon rind
• 2 tablespoons chopped fresh flat-leaf parsley

1. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add onion and 2 teaspoons garlic; saute 2 minutes. Add quinoa; cook 3 minutes, stirring frequently. Add 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 12 minutes or until liquid is absorbed. Remove pan from heat; let stand, covered, 10 minutes.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1/4 teaspoon salt, beans, and radishes. Reduce heat; cover and cook 6 minutes, stirring occasionally. Remove pan from heat; stir in quinoa mixture, 1/4 teaspoon salt, and 1 tablespoon juice.
3. Heat another skillet over medium heat. Add remaining 1 tablespoon butter and oil to pan; swirl until butter melts. Add remaining 1 tablespoon garlic; saute 1 minute. Add shrimp; cook 3 to 4 minutes or until done. Remove pan from heat; stir in remaining 1/4 teaspoon salt, rind, remaining 1 tablespoon juice, and parsley. Serve with quinoa mixture.

butter, red onion, garlic, quinoa, water, kosher salt, microwave, radishes, lemon juice, olive oil, shrimp, lemon rind, flatleaf

Taken from www.myrecipes.com/recipe/lemon-garlic-shrimp-radish-green-bean-quinoa (may not work)