Lazy Girl Coconut Curry Shrimp with Lemon Turmeric Quinoa and Broccoli

For the Coconut Curry Shrimp: Combine 3/4-1 pound of shrimp with 1/2 cup Thai coconut curry hummus (regular hummus works too, just add a dash of curry powder!), 1/4 cup light canned coconut milk, 2 tablespoons soy sauce, 3 cloves of garlic minced, juice from 1 lemon and salt & pepper. Marinate for 30 minutes to 1 hour then throw it in a hot pan with some avocado oil until cooked through!

For the Lemon Turmeric Quinoa: Add juice and zest from one small lemon, 2 teaspoons turmeric powder, 1 teaspoon coconut oil and salt & pepper to 3 cups cooked and cooled quinoa (1 cup uncooked). Serve with a big old side of broccoli.