Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (about 20-24 shrimp)
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (190g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth (or water)
  • 1 bay leaf
  • 1 pound (450g) asparagus, trimmed
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Combine shrimp, olive oil, lemon juice, garlic, parsley, oregano, red pepper flakes (if using), salt, and pepper in a mixing bowl. Toss to coat and let marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
  2. Combine quinoa, vegetable broth (or water), and bay leaf in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and fluff with a fork. Discard the bay leaf.
  3. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp.
  4. Heat a large skillet or frying pan over medium-high heat. Add the marinated shrimp (reserving the marinade). Cook for 2-3 minutes per side, or until pink and opaque.
  5. Divide the cooked quinoa between two plates. Top with the roasted asparagus and cooked shrimp. Drizzle with the reserved marinade (if desired). Serve immediately with lemon wedges, if desired.