-
-
My review
Shrimp and Quinoa
BLUESP
"This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 457 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
- Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
- In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.
Nutrition Facts
Per Serving: 457 calories; 18.3 g fat; 43.6 g carbohydrates; 31.1 g protein; 173 mg cholesterol; 179 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6691 Ratings
-
-
-
-
-
Most helpful positive review
7/26/2008
I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisin...
Most helpful critical review
1/3/2011
Although I felt this recipe was basically very good, I felt it lacked flavoring and needed spices of some sort. The ginger/lime didn't really give it enough distinctive flavor, and the dish was ...
Most helpful
Most positive
Least positive
Newest
7/26/2008
I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisin...
1/18/2007
I made this last night and my husband and I loved it. I did want to make a healthier version so I used 1 teaspoon olive oil to saute the vegetables and shrimp in a non-stick skillet over medium...
4/8/2008
This recipe was delicious and exceptionally healthy. I didn't have asparagus so I substituted green beans. I also used fire roasted red peppers (in a jar) in place of the green peppers. Next ...
6/2/2008
I made this dish last night and it was really fantastic. Easy and delicious, and so healthy! I pack bento lunches for myself so I'm always looking for good recipes to make on the weekend for t...
1/15/2009
This was VERY good. I only made a few alterations, but nothing that would jeopardize the recipes integrity, for instance: I added 3 cloves of garlic (I honestly can't imagine this recipe witho...
4/27/2008
The quinoa with all the veggies and sweet lime flavoring is excellent. I used red peppers instead of green for extra color, and regular raisins because I didn't have the golden. The only thing...
10/30/2005
I left out the quinoa & lime, used orzo and chicken stock instead. Very good; made twice in one week, once with shrimp, once with tilapia. Delicious both times!
1/3/2011
Although I felt this recipe was basically very good, I felt it lacked flavoring and needed spices of some sort. The ginger/lime didn't really give it enough distinctive flavor, and the dish was ...