Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa; 2/3 cup water; 1/2 tsp salt; 5 oz shrimp, thawed if frozen, tails removed; 5 oz asparagus, trimmed and cut into 2-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

438 calories

Protein: 46g; 42% of calories
Carbs: 44g; 40% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the quinoa rests, heat the olive oil in a 12-inch skillet over medium-high heat. Add the asparagus and a pinch of salt. Cook for 4 to 5 minutes until tender-crisp.
Add the garlic and shrimp to the skillet. Cook for 2 minutes, stirring often, just to heat the shrimp through and soften the garlic. Done when opaque and heated through.
Stir in the lemon zest, lemon juice, black pepper, and parsley. Toss for 1 minute to coat everything evenly. Taste and add the remaining salt if needed. Serve the shrimp and asparagus over the fluffed quinoa.

Nutrition

Ingredients

Instructions

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