Warm Quinoa Salad with Shrimp and Asparagus

Warm Quinoa Salad with Shrimp and Asparagus

Serves 4

An unfried "fried" rice of sorts, made with golden quinoa and tender asparagus. The shrimp provide bounce to your bite. Try adding 1/2 pound diced firm tofu for even more protein and texture. From The Whole Foods Market Cookbook.

Ingredients: 
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 medium red onion, finely chopped
  • 1/2 cup sun-dried tomatoes, not reconstituted, julienned
  • 1/2 cup vegetable broth or water
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Salt and pepper, to taste
  • 1/2 cup uncooked quinoa, rinsed
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup fresh or frozen green peas
  • 1/2 cup roasted cashew pieces
  • 6 green onions, finely chopped
  • 1/4 cup finely chopped parsley
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Method: 

In a medium pot, heat oil over medium heat. Add garlic and onions and cook for 3 minutes. Add sun-dried tomatoes and continue to cook for 1 more minute. Add broth, wine, lemon juice, lemon zest, salt and pepper and bring to a boil. Stir in quinoa and simmer on low heat, covered, for about 20 minutes, or until quinoa is almost tender.

Arrange shrimp on top of quinoa in pot and simmer for 3 minutes. Add asparagus and peas on top of the shrimp and simmer for 3 more minutes. Top with cashews, green onions and parsley and season with salt and pepper.

Nutritional Info: 
Per Serving:330 calories (120 from fat), 14g total fat, 2.5g saturated fat, 70mg cholesterol, 1020mg sodium, 35g carbohydrate (6g dietary fiber, 8g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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