NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

0.33 cup dry quinoa

1 tsp olive oil

1 cup asparagus

0.5 cup red bell pepper

2 cloves garlic

2 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.66 cup water

PREPARATION

• 1

  Rinse the quinoa under cold water in a fine-mesh strainer. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.

• 2

  While the quinoa cooks, prepare the vegetables by trimming the woody ends off the asparagus and chopping them into 1-inch pieces, and dicing the red bell pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat. Add the asparagus and bell pepper, sautéing for 4 to 5 minutes until they are tender yet still vibrant and crisp.

• 4

  Move the vegetables to the outer edges of the skillet and place the shrimp in the center. Add the minced garlic and season everything with sea salt and black pepper.

• 5

  Cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque throughout.

• 6

  Once the quinoa is finished, fluff it with a fork and add it directly into the skillet with the shrimp and vegetables.

• 7

  Remove the skillet from the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley, tossing well to ensure the flavors are evenly distributed.

• 8

  Portion the mixture into a bowl and serve immediately while the citrus aroma is at its peak.