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.

No additional tips available.

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

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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.

Warm Quinoa Salad With Shrimp And Asparagus

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