Recipe by BLUESP
"This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad."
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1 1/2 cups
red onion, chopped
green bell pepper, chopped
sliced fresh mushrooms
fresh asparagus spears, trimmed and chopped
minced fresh ginger root
salt and pepper to taste
medium shrimp - peeled and deveined
chopped Italian flat leaf parsley
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.
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.
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.
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. :-)
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.
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!
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.
Excellent quinoa recipe. I added sliced grape tomatoes, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Quinoa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 457
** Calories from Fat: 165
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