Lemony Shrimp and Quinoa

Given my affinity towards lemon I decided to do a quick and easy lemony dish using two of my favourite things…..Shrimp and Quinoa! These two items are on my list of quick and easy go to meals. You can do just about anything with them in a very short time.

I had some leftover asparagus in the fridge and some frozen vegetables in the freezer so added them to get a vegetable component and add some colour.  Check it out.

lemony shrimp and quinoa

lemonyshrimp and quinoa2

Ingredients – feeds 2-3

4-5 shrimp per person depending on size

2-3 stalks of asparagus per person cut into 1 inch pieces

1 cup quinoa uncooked

1 cup frozen mixed vegetables

Juice of 2 lemons (plus grated rind of 1 or both lemons for some extra flavour )

1 tbsp olive oil

2 garlic cloves minced or chopped

Pepper to taste (I have some lemon pepper that I used for even more of a lemon hit)

Salt – if you wish use a pinch – I don’t add any

Directions

Cook quinoa according to package directions – usually about 1 cup quinoa to two cups liquid. I added 1/4 cup of lemon juice to the liquid to give it a lemon hit. While cooking add the frozen vegetables (since the veg has moisture because it is frozen I tend to add a touch less liquid to the quinoa)

In a separate pan, heat oil and garlic and then throw in the chopped asparagus.  Let it sauté for a couple of  minutes  to get the asparagus slightly cooked. Add the shrimp, 1/4 cup (or whatever is left from the lemon juice) and some pepper.  Stir and cook until shrimp is light pink and turn off heat.

Put the quinoa in a bowl (or plate) and then top it off with the shrimp and asparagus. Total cooking time less than 1/2 an hour including cooking the quinoa.

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