ingredients

1 tbsp olive oil
2 cloves garlic (finely chopped)
1/2 red onion (medium, finely chopped)
1/2 cup sun dried tomatoes (not reconstituted, julienned)
1/2 cup Canada’s Own™ Vegetable Stock
1/2 cup white wine
2 tbsps lemon juice
1 tbsp grated lemon zest
salt
pepper
1/2 cup quinoa (uncooked, rinsed)
1/2 lb medium shrimp (peeled and deveined)
1/2 lb asparagus (trimmed and cut into 1-inch pieces)
1/4 cup green peas (fresh or frozen)
1/2 cup cashew (roasted, pieces)
6 green onions (finely chopped)
1/4 cup chopped parsley (finely)

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Warm Quinoa Salad with Shrimp and Aspargus

1 tbsp olive oil
2 cloves garlic (finely chopped)
1/2 red onion (medium, finely chopped)
1/2 cup sun dried tomatoes (not reconstituted, julienned)
1/2 cup Canada’s Own™ Vegetable Stock
1/2 cup white wine
2 tbsps lemon juice
1 tbsp grated lemon zest
salt
pepper
1/2 cup quinoa (uncooked, rinsed)
1/2 lb medium shrimp (peeled and deveined)
1/2 lb asparagus (trimmed and cut into 1-inch pieces)
1/4 cup green peas (fresh or frozen)
1/2 cup cashew (roasted, pieces)
6 green onions (finely chopped)
1/4 cup chopped parsley (finely)

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directions

1. In a medium pot, heat oil over medium heat. Add garlic and onions and cook for 3 minutes. Add sun-dried tomatoes and continue to cook for 1 more minute. Add broth, wine, lemon juice, lemon zest, salt and pepper and bring to a boil. Stir in quinoa and simmer on low heat, covered, for about 20 minutes, or until quinoa is almost tender.
2. Arrange shrimp on top of quinoa in pot and simmer for 3 minutes. Add asparagus and peas on top of the shrimp and simmer for 3 more minutes. Top with cashews, green onions and parsley and season with salt and pepper. Serve immediately.

READY IN 30 MINUTES / SERVES 8

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