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.
Ingredients
For the quinoa
1 1/2 cups of water
1 cup uncooked quinoa
Quinoa preparation
- In a large pot bring water to boil, then add in quinoa.
- Cover and reduce heat to low and simmer for 15 minutes.
- Once cooked remove from heat and set aide for 10 minutes or, until all liquid is absorbed.
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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
Preparation
- Heat olive oil in a skillet over medium heat and sauté the onion until translucent then add the green pepper until tender
- Add mushrooms, asparagus, raisins, cilantro, dill and ginger and keep cooking until the asparagus is tender.
- Season with salt and pepper.
- Add in shrimp and cook until opaque.
- 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.