Garlicky Shrimps with Lemon Quinoa
Ingredients (2 servings)
- 150 g quinoa, any variety
- ½ lemon, organic
- 200 g asparagus (or 8 spears)
- 2 cloves garlic
- 1 chili or 1 pinch chili flakes
- 200 g shrimps
- 2 tbsp or coconut oil (or butter)
- 1 pinch of salt & pepper
- 1 handful almonds (optional)
- some mint leaves
Instructions
- Wash quinoa, then place in a saucepan with two parts salted water. Bring to the boil, then reduce heat to low and let simmer with lid until cooked.
- Juice the lemon and cut zest into small pieces.
- Slice asparagus diagonally.
- Chop chili and peeled garlic.
- Melt butter in a wok, then add garlic, chili, and shrimps with a pinch of salt and pepper. Cook until shrimps turn pink.
- Mix wok content with quinoa, asparagus, lemon zest, lemon juice, optionally green peas or almonds, toss until combined and serve with mint leaves.
