Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 6 oz cooked shrimp, tails removed; 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 salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

429 calories

Protein: 48g; 44% of calories
Carbs: 41g; 38% of calories
Fat: 8g; 18% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa and water. 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. Fluff with a fork before serving. Done when water is absorbed and quinoa is fluffy.
While the quinoa rests, heat the olive oil in a 12-inch skillet over medium-high heat. Add the asparagus and half the salt. Sauté for 5 to 6 minutes until tender-crisp and slightly browned.
Add the minced garlic to the skillet with the asparagus. Cook for 1 minute until the garlic is fragrant but not browned.
Add the cooked shrimp, lemon juice, remaining salt, and black pepper to the skillet. Toss everything together for 2 minutes until the shrimp is heated through. Done when shrimp are hot.
Spoon the fluffed quinoa onto a plate. Top with the shrimp and asparagus mixture and garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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