1. Heat 1 tbsp oil in a large nonstick pot over med high heat. Add chopped onion and 2 tsp minced garlic and sauté til soft. Add 2 c uncooked quinoa and 1/2 tsp chili powder, salt and pepper. Saute for 1 min to add flavor to the quinoa. Add 4 c chicken broth, bring to a boil, cover and cook for 15-20 min. Fluff with a fork and toss with fresh minced parsley. 2. While the quinoa is cooking, heat 1 tbsp butter in a large skillet over med high heat, add the shrimp and sprinkle with the 1/2 tsp chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent . Just at the end of the saute, add 1 tsp garlic and swirl around in the pan until the garlic is very fragrant. 3. Melt 5 tbsp butter with the 2 teaspoons garlic to make a sauce for drizzling. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.