Warm Quinoa Salad with Shrimp and Asparagus

Warm Quinoa Salad with Shrimp and Asparagus

So, I was probably the last one to find out it is pronounced “keen-wah,” and that it contains more protein than any other grain. You guys all knew that already, right? I just knew that it tastes dang good, and whenever I have had one too many Maple Butterscotch Macadamia Blondies and am needing an injection of healthy food, this is a great and yummy way to get some. It is chock-full of veggies — asparagus, peas, sundried tomatoes — flavored up with some scallions and a few salty cashews, and topped off with my favorite…delicious chopped up shrimp.

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • ½ medium red onion, finely chopped
  • ½ cup sun-dried tomatoes, not reconstituted, julienned
  • ½ cup vegetable broth or water
  • ½ cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Salt and pepper to taste
  • ½ cup uncooked quinoa, rinsed
  • ½ pound medium shrimp, peeled and deveined
  • ½ pound asparagus, trimmed and cut into 1-inch pieces
  • ¼ cup fresh or frozen green peas
  • ½ cup roasted cashew pieces
  • 6 green onions, finely chopped
  • ¼ cup finely chopped parsley
Read the whole recipe on Framed Cooks