Balsamic-Glazed Shrimp with Quinoa

Preheat oven to 400 degrees F. In a medium pot, prepare quinoa according to package instructions. Turn off heat, mix in parsley and cover to keep warm. Meanwhile, rinse and dry shrimp. Place shrimp in a medium mixing bowl, drizzle with olive oil and season with salt and pepper. Place shrimp in an even layer on a rimmed sheet pan. Bake for 8 minutes. In a large skillet over medium-low heat add 2 tablespoons olive oil, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon orange zest, juice of 2 oranges, juice of 1 lemon, balsamic vinegar, white wine, and sugar. Increase heat to high, bring sauce to a boil and simmer on medium-high. Reduce until thickened, about 10 minutes. Toss shrimp with balsamic-citrus glaze. Serve over herbed quinoa, garnish with parsley and serve immediately.