NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught shrimp

0.25 cup Organic white quinoa

1 cup Fresh asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot and simmer until all liquid is absorbed.

• 2

  Preheat your oven to 400°F and toss the trimmed asparagus with half of the olive oil on a baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender yet still vibrant and slightly charred.

• 4

  In a large skillet, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant.

• 5

  Add the shrimp to the skillet and cook for 2-3 minutes per side until they are opaque and pink.

• 6

  Stir in the lemon juice, lemon zest, sea salt, and black pepper, tossing the shrimp to coat thoroughly.

• 7

  Fluff the quinoa with a fork and plate it alongside the roasted asparagus, topping with the lemon herb shrimp.

• 8

  Garnish the entire dish with freshly chopped parsley before serving.