Garlic shrimp with quinoa

If you’re like me, you had a midlife crisis and went to the gym 200 times this year.

Odds are, you’re probably not like me, which is probably for the best.

Let’s not make 2020 worse by living vicariously through your local newspaper editor.

In addition to getting to the gym more, I made eating better one of my priorities this year.

More chicken in the air fryer. Less chicken from Col. Sanders.

More grapes. Fewer crepes.

And more protein for building muscle.

Way more protein.

I rarely go a day without pounding down 150 grams of protein from a variety of sources: chicken, cottage cheese, eggs, protein drinks and protein bars and so forth.

As part of my search for protein, I stumbled upon this quick and easy recipe for garlic shrimp with quinoa from Erin Clarke on the cooking site wellplated.com.

The dish had two great sources of protein: shrimp and quinoa.

I stuff my face with shrimp a few times every month.

My coveted crustacean friends cook up quickly and pack plenty of muscle-building goodness: 3 ounces (85 grams) of shrimp contain 12 grams of protein.

The little buggers also are rich in selenium, choline and vitamin B12.

I’m a journalist, not a chemist, so I have no clue what selenium is, but there’s no warning label on shrimp so I’m guessing you’ll be fine.

And then there’s quinoa.

I have read a lot about quinoa the past few months but hadn’t taken the time to cook with it until this last weekend.

Technically, quinoa (pronounced KEEN-wah) is a seed, but looks like a grain.

Well, to be honest, it looks like birdseed.

I was a tad worried it was going to taste like a cross between rice and feet, but I was pleasantly surprised with the final product.

It has a little bit of a nutty flavor, but the mixture of shrimp and spices blended well with the quinoa and gave it a little kick.

As an added bonus, one cup of quinoa contains 8 grams of protein. So it’s not only good, it’s good for you.

And based on how 2020 has gone, we need all the goodness we can get.

For the recipe, please subscribe to the Banner's online or print edition.