A simple, hearty and delicious gluten-free dish. Quinoa is tossed with asparagus, prawns, mushrooms and raisins. Serve either warm as is or cold as a salad.
I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisins and 2Tbsp oil for the quinoa, and doubled the mushrooms, red pepper, and parsley. It's quite a few variations, but the result was very flavorful and quite healthy! I will certainly make this again, perhaps even with a few more veggies included. - 26 Jul 2008 (Review from Allrecipes US | Canada)
I made this last night and my husband and I loved it. I did want to make a healthier version so I used 1 teaspoon olive oil to saute the vegetables and shrimp in a non-stick skillet over medium heat and did not add the additional 2 tablespoons of oil at the end. This shaved off about 100 calories and 10 grams of fat per serving! I will definitely make this again. - 18 Jan 2007 (Review from Allrecipes US | Canada)
This recipe was delicious and exceptionally healthy. I didn't have asparagus so I substituted green beans. I also used fire roasted red peppers (in a jar) in place of the green peppers. Next time I would add saute some garlic with the olive oil when heating the pan. We found this to be a wonderful alternative way to prepare quinoa and a must-try for novice quinoa fans. :-) - 08 Apr 2008 (Review from Allrecipes US | Canada)