Zesty Lemon-Herb Shrimp & Asparagus with Quinoa
This Zesty Lemon-Herb Shrimp & Asparagus with Quinoa is a flavorful and healthy dish that comes together quickly. Lean protein, fresh vegetables, and fluffy quinoa make for a satisfying meal.
Equipment
- medium saucepan
- large skillet or wok
- fork
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 tbsp olive oil
- 1 lb medium shrimp, peeled and de-veined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
Instructions
Cooking steps
- In a medium saucepan, combine rinsed quinoa and vegetable broth, then boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- While quinoa cooks, heat olive oil in a large skillet or wok over medium-high heat, then add red onion and sauté for 2-3 minutes until slightly softened.
- Stir in minced garlic, asparagus pieces, oregano, and thyme; cook for 3-5 minutes, stirring occasionally, until asparagus is tender-crisp.
- Add peeled shrimp to the skillet, season with salt and pepper, and cook for 2-4 minutes until shrimp turn pink and opaque.
- Remove skillet from heat, then stir in lemon zest, lemon juice, and fresh parsley.
- Spoon cooked quinoa into bowls and top with the zesty lemon-herb shrimp and asparagus mixture; serve immediately.
Notes
For extra flavor, you can add a pinch of red pepper flakes with the garlic and herbs. Feel free to substitute other quick-cooking vegetables like snap peas or bell peppers for asparagus.