Shrimp and Quinoa

So we made the switch to quinoa a couple of years ago (probably around the same time that everyone else did) and boy oh boy do we love it. We have quinoa at least once a week or maybe once every two weeks. Like most people we get really tired of eating rice (brown, red, purple and white), potatoes and pasta. I don't like couscous but for some reason I love the nuttiness of the quinoa and thankfully so does my boyfriend.

This particular recipe is a staple around my house primarily because it's quick. I typically get home pretty late at night during the week due to my job, the one that I'm trying to get out of, so I can generally get this onto the table in about 30 - 40 minutes. 

If there's enough left over, then double YAY! I have leftovers for tomorrow.


For the quinoa

1 1/2 cups of water

1 cup uncooked quinoa 

Quinoa preparation

  1. In a large pot bring water to boil, then add in quinoa. 
  2. Cover and reduce heat to low and simmer for 15 minutes. 
  3. Once cooked remove from heat and set aide for 10 minutes or, until all liquid is absorbed. 


Rest of the dish

2 tablespoons olive oil

1 red onion, fine chopped

1/2 green bell pepper, fine chopped

1/2 cup sliced mushroom

6 asparagus spears, trimmed and evenly chopped

1/4 cup golden raisins

1 tablespoon minced fresh ginger root

1/4 cup of cilantro, fine chopped

1/4 cup dill, fine chopped

salt and pepper to taste

1 pound medium shrimp

2 tablespoons Olive Oil


  1. Heat olive oil in a skillet over medium heat and sauté the onion until translucent then add the green pepper until tender 
  2. Add mushrooms, asparagus, raisins, cilantro, dill and ginger and keep cooking until the asparagus is tender. 
  3. Season with salt and pepper. 
  4. Add in shrimp and cook until opaque. 
  5. In a large bowl, mix quinoa with the lime juice and remaining 2 tablespoons of olive oil. Toss with the skillet mixture and parsley to serve.