Quinoa with Shrimp and Vegetables

Name: Quinoa with Shrimp and Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 8 whole Asparagus; 1.5 cups Chicken Broth; 1 tbsp Fresh Ginger; 3 whole Garlic; 1 tbsp Lemon Juice; 1 lb Medium Shrimp; 2 tbsp Olive Oil; 1 whole Onion; 1 cup Quinoa; 0.25 cup Raisin; 1 whole Red Bell Pepper; 1 dash Salt & Pepper; 1 cup Sliced Mushrooms

Dinner 🍽️Lunch 🥪 High-Protein 💪Sugar-Free Gluten-Free Halal 🕌Pescatarian 🐟

Quinoa with Shrimp and Vegetables pairs tender shrimp with fluffy, broth-cooked quinoa and a colorful mix of asparagus, bell pepper, onions, and mushrooms. Ginger, garlic, and a splash of lemon brighten each bite, while raisins add gentle sweetness for balance. Serve this for a satisfying weeknight dinner or a light weekend meal when you want something vibrant and hearty.

Prep25 mins
Cook20 mins
Serves4
DifficultyMedium

1

Bring the chicken broth and quinoa to a boil in a saucepan over high heat. Lower the heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa absorb any remaining liquid.
2

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cook and stir until the onion is softened and translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; cook until the asparagus is tender. Stir in the shrimp; cook until the shrimp turn pink and the centers are no longer translucent.
3

Stir the lemon juice into the quinoa; toss the quinoa with the shrimp and vegetable mixture. Season with salt and black pepper.