A healthy and light lunch or dinner option, Shrimp and Asparagus Quinoa is packed with pan-roasted shrimp and asparagus, fresh lemon, crumbled feta, and crunchy sliced almonds.
We did it. We survived February – even its extra day – and made it to March with its already longer and brighter days. And that change from dreary February to promising March has significantly improved my disposition and general outlook on life. It’s still a little chilly, but those glorious warm, sunny days that last well into the evening are just around the corner.
On the adoption front, we are continuing to move ahead. Our provisional immigration approval came through and our son’s case has been referred to the US Embassy. There’s more waiting, all completely out of our control, for the next few weeks, possibly longer, as they process his visa and prepare to invite us to travel. But the good news is the end of this wait, just like the end of winter, is in sight. Praise Jesus.
I decided last week that as long as we are waiting, I might as well spend some of the wait walking beside the ocean and visiting my sweet grandpa. So this week I’m down at the beach soaking up the slow, relaxing days, and doing my level best to pretend this didn’t happen. I spent yesterday walking on the beach and reading on the porch and today’s agenda looks the same.
Now that spring is on the horizon, my mind is already turning to lighter and brighter citrusy dishes like this Shrimp and Asparagus Quinoa with fresh lemon, crumbled feta cheese, and crunchy sliced almonds.
Shrimp and Asparagus Quinoa is really simple to prepare and takes less than 30 minutes from start to finish. I like to use the EZ Peel shrimp from Harris Teeter. I keep an eye out for when it goes on sale and stock up on a few bags to keep in our freezer. Half of each 32 oz bag is the perfect portion for our dinner (plus a few leftover servings) when I’m using the shrimp in a recipe like this one. The price on asparagus is dropping right now too!
Here’s how we make this. The quinoa takes the longest amount of time to cook, so we start there with quinoa and water in a small saucepan on the stovetop. That will take about 16-18 minutes, plenty of time to roast your shrimp and asparagus and toast the crunchy sliced almonds. The shrimp and asparagus are tossed in a bowl with fresh lemon juice, olive oil, salt and pepper. That mixture is poured onto a pre-heated baking sheet and everything roasts in the oven for about 10 minutes, or until the shrimp cook through. The asparagus will be tender, but not completely cooked through, which is ideal for this salad because the small bites of asparagus provide a great crunch.
When the shrimp are ready and the quinoa is nice and fluffy, everything is combined in a large bowl (you need something with enough room to toss all the ingredients). Into the bowl go toasted almonds, roasted shrimp and asparagus, quinoa, and crumbled feta. Toss together and serve!
I love this recipe for dinner, but I like the cold leftovers even better for lunch the next day. With Shrimp and Asparagus Quinoa in the fridge, I am much more likely to take a break and actually eat lunch. Whip up a batch of this on Sunday and you’ll have lunches for most of the week already set!
Light and healthy and delicious. Enjoy!
- 16 oz Shrimp (31-40 count)
- 1 bunch Asparagus
- 1 Lemon
- 1 tbsp olive oil
- 1 cup Quinoa
- 1⅔ cup water
- ⅓ cup crumbled Feta
- ⅓ cup sliced Almonds
- Line baking sheet with aluminum foil and place in oven. Preheat oven to 400.
- MAKE QUINOA: Heat a pot over medium-high heat and toast quinoa in pot (about 2-3 minutes). Pour in 1⅔ cup water and bring to boil. Add a pinch of salt and reduce heat to simmer. Cover and let cook until water is absorbed and quinoa is tender, about 15-18 minutes.
- SHRIMP AND ASPARAGUS: Peel shrimp (if not already). Trim asparagus and cut into bite size pieces (about 1 inch). Place shrimp and asparagus in bowl and toss with juice of 1 lemon, 1 tbsp olive oil, generous pinch of salt and pepper.
- Remove hot pan from oven and spread shrimp and asparagus out evenly on pan (with juice). Return to oven and roast until shrimp are cooked through, about 10 minutes.
- In a small pan over medium heat, toast the sliced almonds for a few minutes, just until you can see them start to brown and smell them. Stir frequently while toasting.
- When quinoa is finished cooking, stir in asparagus, shrimp, almonds, and top with crumbled feta cheese. Be sure to add the lemon and olive oil dressing that’s on the baking pan too! Add a little more lemon juice, salt, and pepper to taste!