Warm Quinoa Salad with Shrimp and Asparagus

Serves 4

An unfried "fried" rice of sorts, made with golden quinoa and tender asparagus. The shrimp provide bounce to your bite. Try adding 1/2 pound diced firm tofu for even more protein and texture. From The Whole Foods Market Cookbook

Ingredients

1 tablespoon olive oil
2 cloves garlic, finely chopped
1/2 medium red onion, finely chopped
1/2 cup sun-dried tomatoes, not reconstituted, julienned
1/2 cup vegetable broth or water
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Salt and pepper to taste
1/2 cup uncooked quinoa, rinsed
1/2 pound medium shrimp, peeled and deveined
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/4 cup fresh or frozen green peas
1/2 cup roasted cashew pieces
6 green onions, finely chopped
1/4 cup finely chopped parsley

Method

In a medium pot, heat oil over medium heat. Add garlic and onions and cook for 3 minutes. Add sun-dried tomatoes and continue to cook for 1 more minute. Add broth, wine, lemon juice, lemon zest, salt and pepper and bring to a boil. Stir in quinoa and simmer on low heat, covered, for about 20 minutes, or until quinoa is almost tender.

Arrange shrimp on top of quinoa in pot and simmer for 3 minutes. Add asparagus and peas on top of the shrimp and simmer for 3 more minutes. Top with cashews, green onions and parsley and season with salt and pepper.

Nutrition

Per Serving: calories 330; calories from fat 120; calories from saturated fat 20; protein 20g; carbohydrate 30g; total fat 14g; saturated fat 2.5g; cholesterol 110 mg; sodium 270 mg; 36% calories from fat

http://wholefoodsmarket.com/recipes/637