Description
This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad.
Ingredients
- 1 ½ cups water
- 1 cup uncooked quinoa
- 2 tablespoons olive oil
- 1 red onion, chopped
- ½ green bell pepper, chopped
- ½ cup sliced fresh mushrooms
- 6 fresh asparagus spears, trimmed and chopped
- ¼ cup golden raisins
- 1 tablespoon minced fresh ginger root
- salt and pepper to taste
- 1 pound medium shrimp – peeled and deveined
- 1 lime, juiced
- 2 tablespoons olive oil
- ½ cup chopped Italian flat leaf parsley
Instructions
- In a large pot
- bring the water to a boil
- and stir in the quinoa. Cover
- reduce heat to low
- and simmer 15 minutes. Remove from heat
- and set aside 10 minutes
- or until all liquid has been absorbed.
- Heat 2 tablespoons olive oil in a skillet over medium heat
- and saute the onion and green bell pepper until tender. Mix in the mushrooms
- asparagus
- raisins
- and ginger
- and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp
- and cook 5 minutes
- or until opaque.
- In a large bowl
- mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4