Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 3/4 tsp salt; 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; 1/2 tsp lemon zest; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

430 calories

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

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine quinoa, water, and a pinch of 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 olive oil in a 12-inch skillet over medium-high heat. Add asparagus and a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until tender-crisp.
Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the cooked shrimp, lemon juice, lemon zest, and black pepper. Cook for 2 to 3 minutes until the shrimp is heated through. Done when opaque in the center, 145°F.
Fluff the quinoa with a fork and place it on a plate. Top with the shrimp and asparagus mixture and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes