In a 9×13 inch pan, a sumptuous dessert. Over a nut base, cream cheese, chocolate pudding, and vanilla pudding are stacked before being topped with whipped cream.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 ½ cups chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 8 spears fresh asparagus, trimmed and cut into 1 inch pieces
- 1 cup sliced fresh mushrooms
- ¼ cup raisins
- 1 tablespoon minced fresh ginger root
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 207 mg |
| Sugars | 10 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used my homemade vegetable broth instead of chicken broth. Otherwise followed the recipe. It was delicious!
Had those for lunch and it was amazingly delicious. I agree with other comments that the shrimp is best to cook separately, I find that it releases too much water this way I am able to soon it out and add to quinoa without adding more liquid. I love this dish because it’s very healthy, easy/quick to make and when you’re done you feel satisfied, not full.
I made it for my family and neighbour. During this pandemic, I made it on a day, not my shopping day so I had to substitute. Lacking mushrooms and bell pepper, I used mixed vegetables and regular raisins. It was still delicious. I plan to try again with the right ingredients, but everyone loved it. Great choice.
No but it needs more shrimp
Fantastic summer dinner – light and flavorful!
Other than cutting the large shrimp into smaller pieces, I made this as directed and it was spectacular. we will definitely make it again.
I was about to make it, but I didn’t see the recipe for that green sauce that is in the picture
My family and I thought this was great! I added a bit more of everything.
Didn’t have asparagus, so I used broccoli, it worked great
I used green beans as others had done. I loved it and will make it again.
I substituted green beans for asparagus as others did. I also omitted the raisins. I added 1 Tbsp lemon juice to the quinoa as it cooked. I sauteed the shrimp separately in 1 Tbsp lemon juice. Otherwise, I followed the recipe. Note: This triples the lemon juice. It still feels like there was some herb or spice missing. It was ok, but if this missing link is found it could be awesome. Seems like a good base. I tried separately cinnamon, ground red pepper and cumin on spoonfuls. None of these worked.
I tend to cook with what’s on hand so I made a couple modifications to this one that didn’t ruin it. First I used a cup or more of finely chopped kale instead of the bell pepper, and I omitted the mushrooms because Momma hates those. Also, I used jumbo shrimp because that’s what we had in the freezer, but I don’t recommend it. Their sheer size made them seem bland compared to the rest of the dish. Adding a bit of soy sauce after cooking saved me from my mistake, but I’ll use smaller shrimp next time.
This was absolutely delicious! I doubled the ingredient amounts to have leftovers and added some sauteed spinach leaves and added fresh cilantro at the very end. I didn’t have any raisins, but I had dried cranberries, so used those instead and was probably just as good. The whole thing took me about 45 min to prepare start to finish. This is a super easy dish to make if your having people over for a casual dinner, and is likely very good with chicken or as a vegetarian dish as well. I agree with another reviewer to make the shrimp separately when the rest is done and just add it to the mix since shrimp is done quickly. Will definitely make again!
This was absolutely delicious… I used a 1/2 onion and a few more raisins and only a half cup of Quinoa which was plenty for my husband and I and I have leftovers! I’ll make it again….
Really good recipe. I double the recipe and did 1/2 shrimp (followed this recipe) and also mixed in 1/2 diced and sautéed grilled chicken breast chunks. I also doubled the asparagus and added 1/2 tsp of cayenne pepper for a very mild kick. . I omitted the raisins as I don’t care for them. Cold added to a green salad should be good…I’ll definatley make again.
Yum! I will definitely make again. I didn’t have raisins on hand so I added a tablespoon of honey. Great whole meal!
Very good and healthy! We added cilantro and Siracha and it made it EVEN better. We also cooked the shrimp after the veggies to make sure they cooked more evenly and sautéed not just steamed. We also tried some bites without the Siracha and had it with soy sauce which makes it taste like a whole other stir fry type of dish and good as well.
Very quick and easy to make. I really liked this one. The ginger gave it a very “stir fry” feel, and the shrimp and quinoa made it a lighter option. The raisins were an interesting add, I definitely recommend keeping them in there. I added more asparagus, out of personal preference, and that seemed to be the only issue I had when making the dish, making sure the asparagus was done.
I made it and my family loved it. I am trying new things to get my family on a healthy path.
This was delicious! I didn’t add raisins or ginger cause I didn’t have them, but it worked. I never cooked raw shrimp before and didn’t know how easy it was. Definitely going to be a regular in my kitchen 🙂
This dish is fantastic! Tested it on my Sister and her family. Followed the recipe exactly as indicated. I was a bit worried about the raisins. My 11 year old nephew doesn’t like veggies or cooked raisins, but told him that if he eats everything all together, the flavors in his mouth would be so tasty. Told him to just try it and he actually loved it! Ate his whole plate and asked for more. So, for those mom’s out there whose kids don’t like cooked raisins or veggies, just have them try it. They might surprise you. Great dish; will be making for my husband tonight.