one-pot bowl with shrimps cooked with garlic and chili with lemon quinoa, asparagus and mint leaves

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


  1. 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.
  2. Juice the lemon and cut zest into small pieces.
  3. Slice asparagus diagonally.
  4. Chop chili and peeled garlic.
  5. Melt butter in a wok, then add garlic, chili, and shrimps with a pinch of salt and pepper. Cook until shrimps turn pink.
  6. Mix wok content with quinoa, asparagus, lemon zest, lemon juice, optionally green peas or almonds, toss until combined and serve with mint leaves.

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