Warm Quinoa Salad With Shrimp And Asparagus - cooking recipe

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced (1 tsp)
1/2 medium red onion, finely diced
1/2 cup sun-dried tomato, unreconstituted, julienned
1/2 cup vegetable stock or 1/2 cup water
1/2 cup white wine
1/8 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon fresh ground pepper
sea salt, to taste
1/2 cup quinoa
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded
1/4 cup green peas (fresh or frozen)
1/2 cup roasted cashew pieces
6 scallions, minced
1/4 cup finely chopped parsley
sea salt, to taste
ground pepper, to taste

Preparation

In a saucepan, heat the olive oil over medium heat, and saute the garlic and onion for 3 minutes.
Add the sun-dried tomatoes, and continue to saute for 1 more minute.
Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.