Name: Lemony garlic shrimp and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa; 1/2 cup water; 1/2 tsp salt; 5 oz shrimp, tail-off; 5 oz asparagus, trimmed and cut into 2-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp red pepper flakes; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

425 calories

Protein: 44g; 41% of calories
Carbs: 44g; 41% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from 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 the remaining salt. Cook, stirring often, for 4 to 5 minutes until tender-crisp. Done when tender-crisp.
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until the garlic is fragrant but not browned.
Add the cooked shrimp, lemon juice, and lemon zest to the skillet. Toss together for 2 minutes until the shrimp is heated through. Fold in the fresh parsley. Fluff the quinoa with a fork and serve the shrimp and asparagus over the grains. Done when heated through.

Nutrition

Ingredients

Instructions

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