Warm Quinoa Salad With Shrimp And Asparagus

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Framed Cooks


I agree with earlier feedback re decreasing the lemon zest and lemon juice. The next time I make this dish I will use a half tablespoon lemon zest and less lemon juice. Otherwise, it is a very tasty dish.
Kay Pal   •  8 Oct   •  Report
This was an extremely delicious dinner last night! So simple and easy to clean up too. Our local market isn't carrying asparagus anymore so we actually used brussels sprouts instead. We cooked them a bit before adding them into the pot. We went light on the lemon zest and I also might suggest using less lemon juice. Definitely a make again!
Sami Naffziger   •  30 Sep   •  Report
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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

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