It is starting to be the season when simpler suppers are more agreeable, wouldn’t you say? No need to heat up the kitchen when preparing this dish. AND, this is equally good served hot from the pan, warm, or even as a cold salad!

This dish, Shrimp and Asparagus Saute over Red Quinoa, also fits into our healthy but oh-so-yummy POV since it is full of fresh ingredients with less than 2 tablespoons of olive oil in the entire preparation, and a bit of shredded parmesan cheese to finish it off!  This easily serves 3 hungry adults and can be doubled with no trouble at all.

Have you and your family enjoyed quinoa <kEEn-wah> before?  Quinoa is a grain but it is the seed that we eat!  (Good news for the low-carbERs, right?)  And it is jam-packed full of protein.  Usually when I prepare a pot of quinoa, I make enough extra to use for another meal.  To find quinoa in your grocery store, check the natural food section, or perhaps where they sell different rice products.  Our favorite is ‘red’ quinoa.  Quinoa does come in three varieties (white, or ‘golden’, red, and black).  Basically they are the same with shades of differences, basically in texture.  But I have used all three totally interchangeably!  Here are some nutritional facts about quinoa.  I hope you enjoy this dish as much as we do!

Shrimp and Asparagus Saute over Red Quinoa

ingredients:
1 cup quinoa
1 cup chicken broth and 1 cup water
½ medium sweet onion, sliced into half-moons
1 tablespoon extra-virgin olive oil
10-15 grape or cherry tomatoes (I used yellow), sliced in half
1 pound uncooked shrimp peeled and deveined
2 cloves garlic, minced
1+1/2 tablespoons freshly ground lemon pepper seasoning
1/4 cup dry white wine
1 pound asparagus, trimmed
1 teaspoon extra virgin olive oil
shaved Parmesan cheese
lemon wedges (optional)

directions:

• preheat oven (or toaster oven, as I did) to 400.
• line a baking sheet pan with foil
• in a medium saucepan, bring liquids to a boil; stir in quinoa. return to a boil, reduce heat to low; cover with lid and simmer gently ‘til liquids are absorbed (20 minutes or so)
• in a large saute pan over medium-high flame, heat 1 tablespoon olive oil and add sliced onions; saute for 7-8 minutes to soften
• while onions and quinoa are cooking, place asparagus on the lined baking pan, and season well with 1 teaspoon lemon-pepper seasoning. pour 1 teaspoon olive oil evenly over the asparagus and then roll back and forth on the baking sheet to distribute. bake for 10-12 minutes
• (back to the saute pan!) add the halved tomatoes placing flat side down in pan; heat for 3-4 minutes.
• stir in the shrimp, minced garlic, lemon pepper seasoning. allow to cook without stirring for 3 minutes or so, ‘til shrimp are starting to turn pink. flip shrimp over and cook for 2 more minutes. pour in the wine, give everything a good thorough stir and let simmer for just 2-3 minutes to reduce the liquids. remove from heat and check for additional seasoning
• asparagus should be done; remove from oven

• To plate: scoop some quinoa into an even layer on plate or shallow bowl. spoon shrimp&veggies over top. add stalks of asparagus on top and sprinkle with cheese.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen