Shrimp Supper

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Bring a medium pot of salted water to a boil.

Place the tomatoes on the baking sheet and roast for 8 minutes. Toss the shrimp with 1 Tbs. olive oil and 1/4 tsp. salt. Add to the pan with the tomatoes and roast until the shrimp are cooked through, about 8 minutes.

In the meantime, add the quinoa to the boiling water and cook until tender, about 13 minutes. Drain and toss with the spinach, lemon juice, 1 Tbs. olive oil and 1/4 tsp. salt. Serve with the shrimp and tomatoes.