Shrimp Quinoa

1  cup		uncooked quinoa, rinsed
1-1/2  cups		chicken broth
2  tablespoons		olive oil
3		cloves garlic,s minced
1/2  cup		onion, diced
1  cup		red bell pepper, diced
8		spears fresh asparagus, trimmed and cut into 1 inch pieces
1  cup		sliced fresh mushrooms
1/4  cup		raisins
4  grams		minced fresh ginger root
1  lb.		uncooked medium shrimp, peeled and deveined
1  tablespoon		lemon juice
1		salt and pepper to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Shrimp Quinoa ingredients. The serving size for any ingredient in Shrimp Quinoa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.