Prep 20 mins
Cook 30 mins
From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very well and then toast it for about 10 minutes on medium heat in a small non-stick pan first. Even though I have made this recipe, I am not 100% sure on the total time it takes to prepare this dish, so consider it an estimated time.
- 1 tablespoon olive oil
- 2 garlic cloves, minced (1 tsp)
- 1⁄2 medium red onion, finely diced
- 1⁄2 cup sun-dried tomato, unreconstituted, julienned
- 1⁄2 cup vegetable stock or 1⁄2 cup water
- 1⁄2 cup white wine
- 1⁄8 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1⁄2 teaspoon fresh ground pepper
- sea salt, to taste
- 1⁄2 cup quinoa
- 1⁄2 lb medium shrimp, peeled and deveined
- 1⁄2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded
- 1⁄4 cup green peas (fresh or frozen)
- 1⁄2 cup roasted cashew pieces
- 6 scallions, minced
- 1⁄4 cup finely chopped parsley
- sea salt, to taste
- ground pepper, to taste
- In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
- Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
- Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
- Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
- Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
- Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
- Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.
This is my favorite thing to cook at home. Every single ingredient is fresh and healthy. Thank you!!
Well, to be fair, I didn't have any white wine..so I used balsamic like another reviewer suggested. Could make a big difference. I must say it was only "ok" for me. The sundried tomato was a bit overwhelming perhaps. The only other thing I did differently was to add sauteed mushrooms. Not bad... but I will look for another quinoa recipe next time.
Love this recipe. Never used quinoa before and was amazed by the overall flavor of the dish. Made a ton of substitutions but this is the type of recipe that can be done with whatever you have. I subbed: 1 med yellow onion for the red onion, 1/2 diced red bell pepper for the sun-dried tomato, chicken broth for the veggie stock, 2 tbsp balsalmic for the white wine, microwaved frozen broccoli for the asparagus, and grated parmesan for the cashew pieces. I left the peas out but added a drained can of diced tomatoes before simmering the quinoa. It had a great lemony, italian flavor.