Everyone knows by now that I love quinoa. I have really been wanting to try a spicy shrimp quinoa dish but the kiddos were requesting quinoa for dinner on this night so spicy was not an option. I took inventory of our refrigerator and created a delicious kid friendly ginger shrimp quinoa recipe. As with most of my recipes you can omit or add vegetables that suite your family.
Here is what you need:
1 cup uncooked quinoa (rinsed), 2 cups veggie or chicken broth, 2 tablespoons olive oil, 3 cloves of minced garlic, 1 onion (diced), 10 or more spears of fresh asparagus (trimmed and cut into 1 inch pieces), 1 red bell pepper (diced), 1 tablespoon minced fresh ginger root, 1 pound uncooked medium shrimp (peeled & deveined), 2 tablespoons of lemon juice, and sea salt and pepper to taste
Here is what you do:
Bring the quinoa and veggie or chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender (about 15 minutes). Turn off the heat and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper. Cook until the onion has softened or about 5 minutes. Add the asparagus and ginger. Continue cooking until the asparagus is tender (but still a tad crisp). Stir in the shrimp and cook until the shrimp have turned pink and are no longer translucent in the center. Stir in the lemon juice and quinoa. Toss together. Add sea salt and pepper to taste.
All of the kids enjoyed this dish, even the teenager! Alex asked me to add mushrooms to it next time and I think he has a wonderful idea!
My husband took this to work with him the following day and said it was great cold as well. If you have a yummy spicy shrimp quinoa recipe I would love it if you would share 🙂
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