Warm Quinoa Salad with Shrimp and Asparagus
Serves 4
Time 35 min
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.
Special Diets:
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 low-sodium vegetable broth or water
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1/2 teaspoon fine sea salt
- 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 fresh flat-leaf parsley
- 1/4 teaspoon ground black pepper
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 carbohydrates (6g dietary fiber, 8g sugar), 17g protein.
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.
See our Terms of Service.
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 low-sodium vegetable broth or water
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1/2 teaspoon fine sea salt
- 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 fresh flat-leaf parsley
- 1/4 teaspoon ground black pepper