Instructions

1. 1.Rinse quinoa and combine it with bone broth (and a splash of water if needed) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 20 min, or until tender.
2. 2.Roughly chop the zucchini and red bell pepper. Finely chop the parsley.
3. 3.Heat 0.5 Tbsp olive oil in a skillet over medium-high heat. Add the zucchini, red bell pepper, parsley, and a dash of salt. Cook until the vegetables are softened, about 15 minutes.
4. 4.In a separate skillet, heat the remaining 0.5 Tbsp olive oil over medium-high heat. Season the shrimp with paprika, onion powder, garlic powder, and a dash of black pepper. Cook until the shrimp turn pink.
5. 5.Fluff the quinoa and plate it. Top with the shrimp and vegetables, add a dollop of Greek yogurt, and garnish with extra fresh parsley.