Shrimp Quinoa

Name: Shrimp Quinoa
Ingredients: 1 cup uncooked quinoa, rinsed; 1 1/2 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; 1/4 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

13 ingredients

3 steps

Ingredients

1 cup uncooked quinoa, rinsed
1 1/2 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
1/4 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

Directions

1

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.
2

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.
3

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.