Lemon Garlic Shrimp Quinoa Medley with Asparagus
This vibrant Lemon Garlic Shrimp Quinoa Medley with Asparagus is a delightful blend that brings together the nutty flavor of quinoa, the ocean's bounty from succulent shrimp, and the fresh crunch of asparagus. Cooked with the aromatic essence of garlic and zesty lemon, this dish not only tantalizes your taste buds but also offers a nutritious twist on traditional fried rice and pilaf. Toasting the quinoa enhances its natural flavors and adds a light nuttiness, while the addition of sun-dried tomatoes and roasted cashews introduces depth and texture. Perfect for a healthy weeknight dinner or a special gathering, this salad is sure to impress with its vibrant colors and refreshing taste.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Olive oil
1 tablespoon (none)
Garlic cloves
2 (minced)
Red onion
1/2 medium (finely diced)
Sun-dried tomato
1/2 cup (julienned, unreconstituted)
Vegetable stock or water
1/2 cup (none)
White wine
1/2 cup (none)
Fresh lemon juice
1/8 cup (none)
Grated lemon zest
1 tablespoon (none)
Fresh ground pepper
1/2 teaspoon (none)
Sea salt
to taste (none)
Quinoa
1/2 cup (rinsed and toasted)
Medium shrimp
1/2 lb (peeled and deveined)
Asparagus
1/2 lb (cut into 1-inch pieces, woody bottoms discarded)
Green peas
1/4 cup (fresh or frozen)
Roasted cashew pieces
1/2 cup (none)
Scallions
6 (minced)
Parsley
1/4 cup (finely chopped)
Sea salt
to taste (none)
Ground pepper
to taste (none)
Instructions
1
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing for about 3 minutes until translucent and fragrant.
2
Incorporate the sun-dried tomatoes and continue to sauté for an additional minute to release their flavors.
3
Pour in the vegetable stock (or water), white wine, fresh lemon juice, grated lemon zest, ground pepper, and a pinch of sea salt. Bring the mixture to a rolling boil.
4
Once boiling, stir in the rinsed and toasted quinoa. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 20 minutes, or until the quinoa is tender and has absorbed most of the liquid.
5
After 20 minutes, carefully layer the peeled and deveined shrimp over the quinoa. Cover the saucepan again and simmer for an additional 3 minutes until the shrimp turns pink and is fully cooked.
6
Next, add the cut asparagus and green peas on top of the shrimp. Cover once more, allowing the vegetables to steam for about 3 minutes until they're vibrant and tender yet crisp.
7
Remove the saucepan from heat. Gently fluff the quinoa and shrimp mixture with a fork, then top with roasted cashew pieces, minced scallions, and finely chopped parsley. Adjust seasoning with additional sea salt and ground pepper to taste.
8
Serve warm, either as a main dish or as a hearty side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this Quinoa Medley?
The dish features a vibrant blend of nutty quinoa, succulent shrimp, and fresh asparagus, highlighted by aromatic garlic and zesty lemon.
Is this recipe gluten-free?
Yes, based on the provided ingredients, this recipe is gluten-free as it uses quinoa and fresh produce.
How much quinoa is required for this recipe?
You will need 1/2 cup of quinoa, which should be rinsed and toasted before cooking.
What type of shrimp is best to use?
The recipe calls for 1/2 lb of medium shrimp that have been peeled and deveined.
How long should I sauté the garlic and onion?
Sauté the minced garlic and diced onion for about 3 minutes until they are translucent and fragrant.
What liquid is used to cook the quinoa?
The quinoa is cooked in a mixture of 1/2 cup vegetable stock or water, 1/2 cup white wine, and 1/8 cup fresh lemon juice.
How long does the quinoa need to simmer?
Simmer the quinoa for about 20 minutes until it is tender and the liquid is mostly absorbed.
When do I add the shrimp to the pan?
Layer the shrimp over the quinoa after it has simmered for 20 minutes.
How long does it take for the shrimp to cook?
The shrimp takes approximately 3 minutes to turn pink and fully cook while simmering over the quinoa.
When should the asparagus and peas be added?
Add the asparagus and green peas on top of the shrimp after the shrimp's initial 3-minute cook time.
How long do the vegetables need to steam?
Cover the saucepan and allow the vegetables to steam for about 3 minutes until they are tender yet crisp.
How should I prepare the asparagus?
Cut the asparagus into 1-inch pieces and discard the woody bottoms.
What kind of onion is used in this recipe?
The recipe specifies 1/2 of a medium red onion, finely diced.
How much garlic is needed?
The recipe requires 2 minced garlic cloves.
Are the sun-dried tomatoes reconstituted?
No, use 1/2 cup of julienned, unreconstituted sun-dried tomatoes.
What nuts are added to the dish?
The dish is topped with 1/2 cup of roasted cashew pieces for added texture and flavor.
Can I use frozen peas?
Yes, you can use either fresh or frozen green peas.
What herbs are used for garnishing?
The dish is finished with 1/4 cup of finely chopped parsley and minced scallions.
How many scallions are used?
The recipe calls for 6 minced scallions.
What is the purpose of toasting the quinoa?
Toasting the quinoa enhances its natural flavors and adds a light nuttiness to the dish.
How much lemon juice and zest are included?
Use 1/8 cup of fresh lemon juice and 1 tablespoon of grated lemon zest.
Should I serve this dish warm or cold?
This dish is best served warm, either as a main course or a hearty side.
How do I fluff the quinoa?
Gently fluff the quinoa and shrimp mixture with a fork after removing it from the heat.
Can I substitute the vegetable stock?
Yes, you can use water as a substitute for vegetable stock if preferred.
What should I do with the sun-dried tomatoes during cooking?
Sauté them with the garlic and onion for one minute to release their flavors before adding liquids.
How do I season the dish?
Season with fresh ground pepper and sea salt during the boiling stage and adjust to taste before serving.
What is the texture of the vegetables once cooked?
The asparagus and peas should be vibrant and tender yet retain a slight crispness.
Is white wine necessary for this recipe?
The recipe uses 1/2 cup of white wine to add depth to the cooking liquid for the quinoa.
How much olive oil is used for sautéing?
One tablespoon of olive oil is used to sauté the base aromatics.
Can this be served as a side dish?
Yes, it is versatile enough to be served as a healthy weeknight dinner or as a hearty side dish.