Garlic Shrimp with Quinoa

INGREDIENTS

4 tsp

extra-virgin olive oil, divided

1 lb

raw tail-on shrimp (26–30 count), peeled and deveined

1 tsp

kosher salt, divided

1/2 tsp

chili powder, divided

1/3 cup

finely chopped yellow onion (about half of 1 small onion)

3 cloves

garlic, minced (about 1 tablespoon)

1 cup

uncooked Bob’s Red Mill Quinoa

1/4 tsp

cayenne pepper

2 cups

low-sodium chicken broth

large lemon

3 tbsp

fresh parsley, plus additional for serving