READY IN 55 mins

Shrimp and Quinoa

Read Reviews (53)

"This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad." — BLUESP

Directions

In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 26, 2008

I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisins and 2Tbsp oil for the quinoa, and doubled the mushrooms, red pepper, and parsley. It's quite a few variations, but the result was very flavorful and quite healthy! I will certainly make this again, perhaps even with a few more veggies included.

—BATCAVES

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Most Helpful Critical Review

Jan 04, 2011

Although I felt this recipe was basically very good, I felt it lacked flavoring and needed spices of some sort. The ginger/lime didn't really give it enough distinctive flavor, and the dish was rather plain. I would experiment using garlic or sesame oil in the future.

—Martha Miller

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73 Ratings

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Jan 18, 2007

I made this last night and my husband and I loved it. I did want to make a healthier version so I used 1 teaspoon olive oil to saute the vegetables and shrimp in a non-stick skillet over medium heat and did not add the additional 2 tablespoons of oil at the end. This shaved off about 100 calories and 10 grams of fat per serving! I will definitely make this again.

—SHIRLEY122

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Apr 08, 2008

This recipe was delicious and exceptionally healthy. I didn't have asparagus so I substituted green beans. I also used fire roasted red peppers (in a jar) in place of the green peppers. Next time I would add saute some garlic with the olive oil when heating the pan. We found this to be a wonderful alternative way to prepare quinoa and a must-try for novice quinoa fans. :-)

—ADURSTEWITZ

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Jun 02, 2008

I made this dish last night and it was really fantastic. Easy and delicious, and so healthy! I pack bento lunches for myself so I'm always looking for good recipes to make on the weekend for the upcoming lunches, and this was perfect. It actually makes 8 cups, so to me it's 8 1-cup servings, which makes the nutritional information very favorable! The only thing I'd change is that next time I'll put in even more asparagus, because I love asparagus. I wanted to note for future cooks that I used frozen pre-cooked shrimp and it was fine. I also used powdered ginger as I didn't have any fresh, but I used more of it. I used lime juice out of a bottle, about 1/4 cup seemed the appropriate amount. This recipe will be a staple, I know! Thanks for a great way to eat quinoa, a real superfood.

—Lori S.

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Jan 16, 2009

This was VERY good. I only made a few alterations, but nothing that would jeopardize the recipes integrity, for instance: I added 3 cloves of garlic (I honestly can't imagine this recipe without garlic), omitted the raisins, used pickled ginger instead of fresh (it's what I had on hand), used a fresh lemon instead of a lime (again what I had on hand, this was a VERY NICE touch), and added a handful of spinach to give it a little more color and nutrition. It was delicious and healthy. The best part about this, is that the leftovers can be eaten cold! I imagine that this would make a great summertime salad due to its fragrant citrus notes and fresh greens. Thank you for sharing, I WILL make this again, and possibly experiment with different ingredients!

—Morgan Nowicki

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Apr 27, 2008

The quinoa with all the veggies and sweet lime flavoring is excellent. I used red peppers instead of green for extra color, and regular raisins because I didn't have the golden. The only thing I didn't like was the shrimp had no flavor. I would grill it separately speared on rosemary kebobs and your favorite seasonings.

—COLESMOMMY

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May 23, 2005

Excellent quinoa recipe. I added sliced grape tomatoes, too.

—SEA1964

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Nutrition

Calories
457 kcal
23%

Carbohydrates
43.6 g
14%

Cholesterol
173 mg
58%

Fat
18.3 g
28%

Fiber
5.5 g
22%

Protein
31.1 g
62%

Sodium
276 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp and Quinoa

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 457
** Calories from Fat: 165

% Daily Value *
** Total Fat 18.3g 28 %
** Saturated Fat 2.6g 13 %
** Cholesterol 173mg 58 %
** Sodium 276mg 11 %
** Potassium 744mg 21 %
** Total Carbohydrates 43.6g 14 %
** Dietary Fiber 5.5g 22 %
** Protein 31.1g 62 %
** Sugars 8.6g
** Vitamin A 22 %
** Vitamin C 55 %
** Calcium 14 %
** Iron 62 %
** Thiamin 18 %
** Niacin 46 %
** Vitamin B6 30 %
** Magnesium 51 %
** Folate 64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.