Directions:
- Bring the quinoa and 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 let the remaining liquid absorb into the quinoa.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
- Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.08 Kcal (2663 kJ) | ||
| Calories from fat | 281.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.23g | 48% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1627.77mg | 68% | |
| Potassium | 700mg | 15% | |
| Total Carbs | 74.03g | 25% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 6.64g | 27% | |
| Protein | 16.93g | 34% | |
| Vitamin C | 42.7mg | 71% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 17mg | 95% | |
| Calcium | 81.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 166.13 Kcal (696 kJ) | ||
| Calories from fat | 73.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 48% | |
|---|---|---|---|
| Cholesterol | 17.17mg | 22% | |
| Sodium | 425.14mg | 68% | |
| Potassium | 182.83mg | 15% | |
| Total Carbs | 19.33g | 25% | |
| Sugars | 0.88g | 13% | |
| Dietary Fiber | 1.73g | 27% | |
| Protein | 4.42g | 34% | |
| Vitamin C | 11.2mg | 71% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.4mg | 95% | |
| Calcium | 21.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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