Shrimp Quinoa
Ingredients
- 1 ½ cups chicken broth
- 1 cup uncooked quinoa, rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 8 spears fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup sliced fresh mushrooms
- ¼ cup raisins
- 1 tablespoon minced fresh ginger
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon lemon juice
- salt and ground black pepper to taste
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Instructions
- Bring chicken broth and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Turn off heat; let quinoa absorb remaining liquid.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until onion softened and translucent, about 5 minutes. Add asparagus, mushrooms, raisins, and ginger; cook until asparagus is tender. Stir in shrimp; cook until shrimp turn pink and centers are no longer translucent.
- Stir lemon juice into quinoa; toss quinoa with shrimp and vegetable mixture. Season with salt and black pepper.
Source
Original recipe: View Original