Description
A delicious stir fry-like dish that includes vegetables and shrimp.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 ½ cups chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 8 spears fresh asparagus, trimmed and cut into 1 inch pieces
- 1 cup sliced fresh mushrooms
- ¼ cup raisins
- 1 tablespoon minced fresh ginger root
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the quinoa is tender about 15 minutes. Turn off the heat
- and let the remaining liquid absorb into the quinoa.
- Meanwhile
- heat the olive oil in a large skillet over medium heat. Stir in the garlic
- onion
- and red bell pepper; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Add the asparagus
- mushrooms
- raisins
- and ginger; continue cooking until the asparagus is tender. Stir in the shrimp
- and cook until the shrimp have turned pink and are no longer translucent in the center.
- Stir the lemon juice into the quinoa
- then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4