Rating: 4.5 stars 4.4
116 Ratings
  • 5 star values: 69
  • 4 star values: 36
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

A delicious stir fry-like dish that includes vegetables and shrimp.

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

378 calories; protein 27.1g; carbohydrates 44.7g; fat 10.6g; cholesterol 172.6mg; sodium 207.1mg. Full Nutrition
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