Warm Quinoa Salad with Shrimp and Asparagus
Joel Fernandes
ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced (1 teaspoon)
- 1/2 medium red onion, finely diced
- 1/2 cup sun-dried tomatoes, unreconstituted, julienned
- 1/2 cup vegetable stock or water
- 1/2 cup white wine
- 1/8 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/2 teaspoon freshly ground pepper
- sea salt, to taste
- 1/2 cup quinoa
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound 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
directions
- 1
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.
- 2
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.
Source: Whole Foods
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