Place quinoa in a pot with 2 cups of water, ½ teaspoon salt and lemon zest. Bring to a boil and simmer covered for 12- 13 minutes until all water is absorbed. In a large saute pan heat oil and add garlic.

Cook garlic 1-2 minutes until fragrant.

Add lemon juice and shrimp.

Cook 2-3 minutes on each side until shrimp is pink and sides curl.

Shut off heat. (Remove shrimp from pan to remove tails and chop shrimp if desired then return to pan.)

Add arugula and peas to saute pan.

Once quinoa is cooked, add to saute pan and stir with other ingredients. Sprinkle with remaining ½ teaspoon salt.

Add pepper to taste.

Top with parsley.

Add more juice from lemon over top.

Enjoy in Boston lettuce as a taco if desired or serve up in a bowl! Makes about 5 cups.