Here is our dietitian approved Shrimp Asparagus Quinoa recipe. People often have a hard time pronouncing “quinoa” if they have never tried or said the word – it is pronounced “keen-wa” it is a delicious grain. It can be substituted for any other grain, such as rice or buckwheat. Quinoa has made a name for itself and is known as a “high protein” grain, in part due to the fact that it is a whole grain. Whole grains tend to be higher in protein due to the fact that they still have the bran and germ intact. Protein is an essential nutrient that our body needs in order to synthesize new muscle tissue, neurotransmitters, enzymes, and hormones! It’s also used to maintain hair, skin, and nail health.

To say the least, protein is pretty important! It’s also important to choose a healthy protein source that will keep you feeling your best. Not only does this recipe has whole-grain protein, but it also has shrimp! Shrimp is a great source of lean protein because it’s low in saturated fat and versatile in cooking. Sometimes shrimp worries people, due to its cholesterol content. However, there is no proof that this has a negative effect on blood cholesterol, and the health benefits of shrimp outweigh the risks when eaten in moderation!
Lately, we’ve been loving this high protein Shrimp and Asparagus Quinoa recipe! If you’re looking for other quinoa recipes, I highly recommend this one pot Mexican quinoa or this kale and quinoa power salad.

Shrimp and Asparagus Quinoa

Original recipe by Ashley Statter, Student Intern
Course: Main Dish
Cuisine: American, Gluten Free, Seafood
Keyword: Easy, High protein, Meal prep, Whole grain
Cooking Method: Stove Top
Condition: Dairy Free, Gluten Free, Nut Free
Servings: 4 people


  • 1 cup quinoa
  • 2 cups chicken broth low sodium
  • 2 tbsp oregano
  • 2 tbsp basil
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 5 scallion sliced thinly
  • 1 lb shrimp
  • 1/2 lemon juice
  • 2 bunches asparagus chopped into 1 inch pieces
  • 1/2 tsp salt and pepper add more or less to taste
  • 1/4 tsp red chile flakes exclude if you do not tolerate spice


  • Prepare quinoa according to package replacing water with chicken stock. Add 1 tbsp of the oregano and basil into the pot of uncooked quinoa
  • Heat 2 tbsp of olive oil in a large pan or wok. Add in 2 cloves of garlic and the scallion and saute for 1-2 minutes until scallions are translucent.
  • Add in the shrimp, the lemon juice, and the remaining seasonings. Add salt and pepper to taste. Cook until shrimp are pink and opaque.
  • Remove shrimp and set aside. In the same pan add in remaining oil and garlic. Add in asparagus and season with salt and pepper. Cook until asparagus is tender.
  • Combine the shrimp, quinoa, asparagus into a large bowl. Add any extra seasonings or lemon juice to taste and enjoy!




Carbohydrates: 46g | Protein: 38g | Fat: 16g | Sodium: 611mg | Potassium: 1245mg | Fiber: 10g


Please note:

Nutrition info is an estimate and may contain errors. 

Dana uses her advanced training in functional nutrition and food sensitivities to help her clients love and trust food again as they heal from years of painful symptoms that have dominated their lives. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Food Sensitivities Survival Guide.