Warm Quinoa Salad With Shrimp And Asparagus Recipe

Name: Warm Quinoa Salad With Shrimp And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, minced (1 tsp); 1/2 medium red onion, finely diced; 1/2 cup sun-dried tomato, unreconstituted, julienned; 1/2 cup vegetable stock or 1/2 cup water; 1/2 cup white wine; 1/8 cup fresh lemon juice; 1 tablespoon grated lemon zest; 1/2 teaspoon fresh ground pepper; sea salt, to taste; 1/2 cup quinoa; 1/2 lb medium shrimp, peeled and deveined; 1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded; 1/4 cup green peas (fresh or frozen); 1/2 cup roasted cashew pieces; 6 scallions, minced; 1/4 cup finely chopped parsley; sea salt, to taste; ground pepper, to taste

Servings: persons

1 tablespoon olive oil
2 garlic cloves, minced (1 tsp)
1/2 medium red onion, finely diced
1/2 cup sun-dried tomato, unreconstituted, julienned
1/2 cup vegetable stock or 1/2 cup water
1/2 cup white wine
1/8 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon fresh ground pepper
sea salt, to taste
1/2 cup quinoa
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded
1/4 cup green peas (fresh or frozen)
1/2 cup roasted cashew pieces
6 scallions, minced
1/4 cup finely chopped parsley
sea salt, to taste
ground pepper, to taste

1
In a saucepan, heat the olive oil over medium heat, and saute the garlic and onion for 3 minutes.
2
Add the sun-dried tomatoes, and continue to saute for 1 more minute.
3
Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
4
Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
5
Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
6
Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
7
Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 garlic cloves, minced (1 tsp), 1/2 medium red onion, finely diced, 1/2 cup sun-dried tomato, unreconstituted, julienned, and more.

Yes, Warm Quinoa Salad With Shrimp And Asparagus falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Quinoa Salad With Shrimp And Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions