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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
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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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.