Yield: 4
One Pot Garlic Shrimp Quinoa
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 ½ cups quinoa
- 2 ½ cups chicken broth
- ½ tsp red pepper flakes
- ½ cup white wine
- 1 lb peeled shrimp
- 1 asparagus, cut into thirds
- 1 lemon, zest and juice
- ¼ cup fresh parsley
- Salt and pepper, to taste
Instructions
- In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 30 seconds. Add the quinoa, chicken broth, and white wine and bring mixture to a simmer. Reduce heat to low, cover and simmer for 15 to 20 minutes. Add the shrimp and asparagus, cover and cook for another 3 to 4 minutes or until shrimp is pink and opaque and fully cooked. Finish with the lemon zest, lemon juice, parsley, red pepper flakes, salt, and pepper.
- Serve immediately or store in the refrigerator for up to 3 days.
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