Shrimp Quinoa

Shrimp Quinoa

This dish was prepared for the subreddit, /r/52weeksofcooking where the theme was whole grain. I just have to say, any excuse I have to make quinoa, I will take it. My friend introduced me to it a few years ago and I have been hooked ever since. Throw shrimp in the mix and I am in heaven. This did not disappoint.



  1. 1 Cup Quinoa , uncooked   and rinsed
  2. 1 1/2 Cups Chicken Broth
  3. 2 1/2 Tablespoons Olive Oil
  4. , 3 Clove Garlic minced
  5. 1 Onion , diced
  6. 1 Red Bell Pepper , diced
  7. 8 Asparagus Spears Fresh
  8. 1 1/2 Cups Mushrooms Fresh , sliced
  9. 1/3 Cup Raisins
  10. 1 1/2 Inches Ginger Fresh , grated
  11. 1/2 lb Shrimp Uncooked , peeled
  12. 1 Tablespoon Lemon Juice
  13. to taste Salt Pepper and


25 mins
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    Bring the quinoa and chicken broth to a boil in a large pot over high heat. Reduce the heat to medium-low, cover, and simmer until liquid is almost absorbed (about 10 minutes). Turn off the heat and let the quinoa absorb the rest of the liquid.

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    Meanwhile, heat 2 tablespoons of 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 turning translucent (about 4 minutes).

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    Add the asparagus, mushrooms, raisins, and ginger. Cook until the asparagus is tender (about 5 minutes).

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    Add the lemon juice and vegetable mixture to the quinoa and toss to mix.

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    Add the remaining half of the olive to skillet used to cook the vegetables and add the shrimp, cooking until pink (about 3 minutes).

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    Add the shrimp to the quinoa, vegetable mixture and toss again.

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    Season with salt a pepper.

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