Quinoa With Prawns Asparagus Recipes

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS

Steps:

• In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
• Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
• Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
• Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
• Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
• Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
• Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)

Steps:

• Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
• Add red bell pepper and red pepper flakes briefly.
• Add quinoa and cover with broth.
• Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
• Cover and let simmer ~ 25 minutes.
• While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
• In separate frying pan, heat oil and begin to saute asparagus.
• About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
• Serve asparagus cut on top of quinoa and enjoy!

QUINOA SALAD WITH ASPARAGUS

Steps:

• Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
• Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
• Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

SHRIMP QUINOA

Steps:

• Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
• Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

QUINOA AND ASPARAGUS

Steps:

• Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
• Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
• *For softer grains increase broth and cooking time.