Shrimp and Asparagus Quinoa
Original recipe by Ashley Statter, Student Intern
Servings 4 people
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Carbohydrates: 46g | Protein: 38g | Fat: 16g | Sodium: 611mg | Potassium: 1245mg | Fiber: 10g