Before you Start:

Mince all the garlic cloves

Mince the onion

Peel the carrots

Melt 2 tablespoons of butter for the carrots

Squeeze the lemon

Chop the fresh parsley (not sure how to? Check this video)

Ready to go?

Let's start with the carrots: Preheat the oven to 180 degrees C.

Mix the melted butter and the minced garlic (2 cloves) in a bowl.

Put the peeled carrots on a baking sheet and coat them well with the mixture (I used a brush so it's easier). Roast for 15 minutes.

While the carrots are in the oven, let's prepare the quinoa:

Over medium-high heat add a bit of butter in a pot. Cook the minced onion till it becomes transparent and then add the minced garlic (1 clove) for an extra minute (stir regularly so it doesn't burn).

Add the quinoa, salt and pepper and sauté for 1 minute.

Add the chicken stock and some water (2 cups or 470ml)

Cook with the lid on for 20 minutes on medium-low heat.

The carrots should now have been in the oven for 15 minutes, it's time to add the Parmesan on top and let it roast for another 10 minutes.

Let's now prepare the shrimps: Over medium-high heat add a bit of butter in a pan. Add the shrimps, salt and pepper and cook till they are pink and slightly brown. Then set aside

In the now empty pan, add the rest of the butter (2 tablespoons) and the minced garlic clove and let it cook for a couple of minutes.

Put everything together in a serving dish: Carrots on one side. Quinoa on the other, add the shrimps on top and pour over the butter/garlic sauce and the lemon juice. Top the dish with the chopped parsley and serve.

Bon appétit !