Rinse the quinoa under water in a strainer. Add the quinoa and water into a saucepan. Over high heat, cover and simmer for 12 minutes. Keep your eye on it because you don't want the bottom to burn, stir occationally. When finished remove from heat and set aside.

Gather all the ingredients, EVOO, garlic, chili powder, cumin, cayenne pepper, sea salt, shrimp, and spinach.

Get out a small mixing bowl. Combine the oil, garlic, chili powder, cumin, cayenne, and salt.

Into the small bowl, add the raw peeled and deveined shrimp. Toss to coat all the shrimp evenly.

Next, get out a large non-stick pan and over med-high heat add the shrimp and the rest of the marinade to the pan. Cook for 5 minutes, stirring often until the shrimp are cooked through. I would sprinkle additional salt over the shrimp.

When the shrimp are finished cooking, transfer them to a plate and set aside.

In the same pan, reduce the heat to medium and add the remaining oil. Then add the spinach and sauté just until it is wilted.

When you are ready to serve, get out a plate or bowl and first add half of the quinoa, then the spinach and the shrimp on top. Enjoy!