SHRIMP And ASPARAGUS Quinoa - Easy Weeknight GLUTEN FREE Meal

Shrimp and Asparagus is a marriage made in heaven and paired with garlic and paprika and tossed together with cooked Quinoa is so hearty and healthy. This recipe can be eaten hot or cold and leftovers make a great lunch!

Ingredients

Olive oil 2 Tablespoon
Diced onion 1 Cup (16 tbs)
Asparagus 3 Ounce ((1 handful))
Shelled deveined shrimp 500 Gram
Garlic 3 Clove (15 gm) , mince
Red chilli 1 , slice
Smoked paprika 2 Teaspoon
Quinoa 1 Cup (16 tbs)
Vegetable stock 2 Cup (32 tbs)
Salt To Taste

Directions

MAKING:

1.Heat oil in a pan and sauté onions in it.

2.Add asparagus and cook until it caramelizes.

3.Add shrimp, garlic, red chilli, paprika and mix well.

4.Cook until shrimp is cooked.

5.Remove the contents and more oil to pan.

6.Fry quinoa and add stock to it.

7.Bring to boil and add salt.

8.Cover and cook for 18-20 minutes until cooked.

9.Fold in asparagus and shrimp mixture. Stir well and cook until stock is evaporated.

SERVING:

10.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2