Servings: 4
Ingredients
- 1 pound of raw frozen shrimp peeled and deveined*
- 1 pound of asparagus
- 1 1/2 cups of uncooked quinoa
- 3 1/3 cups of cooking stock**
- 3/4 cup of canned pumpkin
- 1/2 cup of Parmesan cheese
- 3 tablespoons of olive oil
- 4 cloves of garlic pressed
- 2 tsp sage
- 1 tsp ginger
- salt and pepper to taste
Instructions
- In a large sauce pan, add the quinoa and stock. Cook over medium to medium high heat until the quinoa absorbs most of the liquid, about 20 minutes. Reduce heat to low, and stir in pumpkin, cheese, sage, and ginger.
- While the quinoa is cooking, heat olive oil in another large pan over medium heat. Trim the white ends off of the asparagus and cut into bite sized pieces. Add them to the pan, seasoning liberally with salt and pepper. Add the pressed garlic. Cook for about 5-7 minutes, until the asparagus turns bright green and is tender.
- Just before the asparagus is done, add the shrimp to the same pan as the asparagus. Season the shrimp with salt and pepper. Cook for about 2 minutes per side or until the shrimp turn bright pink.
- When the shrimp and asparagus are cooked, pour over the quinoa.
- Serve hot. Garnish with fresh parsley and extra cheese.
Notes
*I like to buy the precleaned shrimp from the grocery store. Cuts down on prep time.
**Feel free to use whatever stock you'd like. We used chicken but veggie or beef stock would be fine. I prefer using a low sodium stock so I can better control the flavor.
**Feel free to use whatever stock you'd like. We used chicken but veggie or beef stock would be fine. I prefer using a low sodium stock so I can better control the flavor.
Nutrition
Serving: 4g
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