Ingredients for Warm Quinoa Salad With Shrimp And Asparagus
- 2 tablespoons olive oil
- Garlic Cloves
- Red Onion
- Sun Dried Tomato
- 1 cup vegetable stock
- 1/4 cup dry white wine
- Fresh Lemon Juice
- Zest of 1 lemon
- Fresh Ground Pepper
- Sea Salt
- 1 cup quinoa
- Medium Shrimp
- 1 cup trimmed asparagus spears
- Green Peas
- Cashew Pieces
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh parsley
- Ground Pepper
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How to Make Warm Quinoa Salad With Shrimp And Asparagus
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté 2 cloves minced garlic and 1/2 cup chopped onion for 3 minutes until softened.
- Add 1/4 cup chopped sun-dried tomatoes and sauté for 1 minute more.
- Pour in 1 cup vegetable stock, 1/4 cup dry white wine, 2 tablespoons lemon juice, zest of 1 lemon, 1/4 teaspoon black pepper, and salt to taste. Bring to a boil.
- Stir in 1 cup quinoa. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender but still slightly firm to the bite.
- Add 1 pound peeled and deveined shrimp to the saucepan. Cover and simmer for 3 minutes, or until pink and cooked through.
- Add 1 cup trimmed asparagus spears and 1/2 cup frozen peas. Cover and simmer for another 3 minutes, or until asparagus is tender-crisp.
- Remove from heat and stir in 1/4 cup roasted cashew pieces, 2 tablespoons chopped scallions, and 2 tablespoons chopped fresh parsley.
- Season to taste with additional salt and pepper if needed.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
25g
Fat
12g
Carbs
11g
