Lemony Heirloom Quinoa with Toasted Pine Nuts and Chipotle Shrimp

For the quinoa: Toast the heirloom quinoa along with pine nuts in a dry pan. Add water, olive oil, salt, pepper, and garlic powder. Cover with water and cook according to the instructions on the package. Squeeze in some lemon when done.

For the shrimp: Marinate the shrimp in olive oil, lemon, garlic powder, chipotle powder, salt, and pepper (eyeballed all the spices) and let it sit for 20 minutes. Grill the shrimp in a skillet coated with extra virgin olive oil until ready, which should take about 6 minutes.

For the salad: Pair with arugula, walnut, and cucumber salad. Massage the salad with extra virgin olive oil and sprinkle with some sesame seeds.