Lemon-Garlic Shrimp with Radish and Green Bean Quinoa

When fried, the radish becomes tender and takes on a pinkish hue - a great addition to quinoa. Combined with simple lemon-garlic prawns, this is a light dinner that can be added to the weeknight menu. It's a simple and refreshing dish that contains 23 grams of protein, making it a satisfying meal without a doubt. Substitute your favorite whole grains if you don't have quinoa.
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and 2 teaspoons of garlic; simmer for 2 minutes. Add the quinoa; cook for 3 minutes, stirring frequently. Add 1 1/2 cups of water; bring to a boil. Reduce heat; cover and simmer 12 minutes or until liquid is absorbed. Remove the pan from the heat; let it stand under the lid for 10 minutes.Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add 1/4 teaspoon salt, beans and radishes. Reduce heat; cover and cook for 6 minutes, stirring occasionally. Remove the pan from the heat; add the quinoa mixture, 1/4 teaspoon salt, and 1 tablespoon juice.Preheat another skillet over medium-high heat. Add the remaining 1 tablespoon of butter to the skillet; beat until the butter melts. Add the remaining 1 tablespoon of garlic; simmer for 1 minute. Add the shrimp; cook for 3-4 minutes or until tender. Remove the pan from the heat; add the remaining 1/4 teaspoon salt, zest, remaining 1 tablespoon juice, and parsley. Serve with the quinoa mixture.