Melt butter in a skillet over medium heat. Add chopped onions and sauté until they become translucent and fragrant, about 3-4 minutes.

Stir in minced garlic and chili powder. Cook for another minute until the garlic becomes fragrant.

Toss in the shrimp to the skillet, cooking until they turn pink and opaque, around 2-3 minutes per side.

In a separate pot, rinse the quinoa under cold water. Cook it in broth according to package instructions until fluffy, typically about 15 minutes.

Combine the cooked quinoa with the sautéed shrimp and onion mixture. Gently toss to ensure the quinoa is well-coated with the buttery sauce.

Plate the Garlic Butter Shrimp and Quinoa, garnishing with fresh parsley and a squeeze of lemon juice.