Shrimp and Quinoa

This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad.

Step: 1

In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.

Step: 2

Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.

Step: 3

In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

Per Serving: 458 calories; protein 31.1g; carbohydrates 43.6g; fat 18.3g; cholesterol 172.5mg; sodium 179mg.

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Some of dieters eat salad for evening meal instead of a traditional meat and potatoes healthy . But if you’re not sure , your raw food can make more fat and calories than the meal you’re trying to move . Use this guide to create a dinner salad that keep your diet on track.