Garlic Butter Shrimp and Quinoa in the Slow Cooker

Generously spray the sides of a 7-quart slow cooker with cooking spray. Add broth, quinoa, onion, lemon juice, lemon zest, salt and pepper and stir until well combined.

Cut off the top of the head of garlic, exposing the cloves but keeping the head intact. Place 2 small pieces of tinfoil on top of each other and place the garlic in the center, cut-side up. Rub 1/2 teaspoon of the butter all over the top of the exposed cloves. Wrap the garlic up in the tinfoil to make a sealed package. Place it into the center of the quinoa mixture.

Cover and cook on high until liquid is absorbed and quinoa is creamy, about 2–3 hours. Mine was perfect at about 2 1/2 hours.

Once cooked, remove the garlic and set aside to cool. Stir the remaining butter into the quinoa. Then place the spinach on top of the quinoa in a pile, not stirring it in. Finally, place the raw shrimp on top of the spinach.

Cook until spinach is wilted and shrimp are cooked and opaque, about another 15 minutes. Devour.