Warm Quinoa Salad with Shrimp and Asparagus
Elevate your weeknight dinner with this vibrant and healthy Warm Quinoa Salad with Shrimp and Asparagus. Perfectly cooked quinoa forms the hearty base, infused with vegetable broth for a subtle depth of flavor. Juicy shrimp are pan-seared alongside tender-crisp asparagus, creating a delightful mix of textures and nutrients. A zesty lemon dressing ties everything together, while a touch of garlic and optional red pepper flakes add a savory kick. Ready in just 35 minutes, this wholesome dish is both gluten-free and protein-packed, making it ideal for a quick family meal or elegant dining. Garnish with fresh parsley for a pop of color and serve warm for a comforting yet refreshing experience.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 whole lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender. Fluff the quinoa with a fork and set aside.
While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 3-5 minutes, or until tender-crisp. Remove the asparagus from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil and the minced garlic. Cook for 30 seconds, or until fragrant. Add the shrimp, salt, black pepper, and red pepper flakes (if using). Cook the shrimp for 2-3 minutes on each side, or until pink and opaque. Remove the skillet from heat.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, and lemon juice to make the dressing.
In a large serving bowl, combine the cooked quinoa, sautéed asparagus, and cooked shrimp. Drizzle the lemon dressing over the top and gently toss to mix.
Garnish the salad with chopped parsley and serve warm.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5540 mg | 241% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 16.3 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3142 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
