Celery soup made without meat in an Instant Pot.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups water
- 1 cup uncooked quinoa
- 2 tablespoons olive oil
- 1 red onion, chopped
- ½ green bell pepper, chopped
- ½ cup sliced fresh mushrooms
- 6 fresh asparagus spears, trimmed and chopped
- ¼ cup golden raisins
- 1 tablespoon minced fresh ginger root
- salt and pepper to taste
- 1 pound medium shrimp – peeled and deveined
- 1 lime, juiced
- 2 tablespoons olive oil
- ½ cup chopped Italian flat leaf parsley
Instructions
- In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
- Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
- In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 6 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 179 mg |
| Sugars | 9 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I’m always looking for a base of something yummy and this was it. I say ‘base’ because I tend to tweak things to my preference. I sautéed shrimp and scallops seasoned with paprika, salt and garlic powder in a separate pan. Then followed all directions on this recipe. Also added cilantro slivered almonds and shredded rotisserie chicken for more protein. I also added lemon juice to taste cuz i like my dishes citrusy! It was such a hit with my family they asked me to make it again ASAP. Thank you for this awesome recipe!
Made this for dinner tonight after a number of other disappointing experiences with quinoa. My girls don’t like mushrooms, so I swapped in black olives, and I didn’t have a bell pepper, so I diced up about a half-dozen mini sweet peppers, and I used 1 cup chicken broth +1/2 cup water to cook the quinoa. Otherwise followed the directions exactly, and it was positively delicious. I served it as the main dish for dinner, in bowls on top of a small bed of fresh spinach leaves.
I added garlic when sautéing the onion and yellow bell pepper, put more asparagus than listed and no mushrooms. We loved it.
For some reason , it didn’t smell delicious or anything, but it tasted good. I added garlic as other reviewers said. Also when I ate it, I added some hot sauce and soy sauce. It’s pretty good ????and I’ll definitely do it again
I liked it, but made many changes suggested by other reviewers. Used 3 cloves garlic. Doubled all the vegetables. Used zucchini rather then asparagus (and it worked fine). I put lime zest in the quinoa rather than the juice for a subtle lime flavour. Added the lime juice to the veg/shrimp with some Thai sweet chili sauce. This gave it a sweet and sour flavour. Enjoyed the stir-fry over quinoa as a nice change from rice.
I probably should’ve read some of the reviews before making this, but thought I’d go in with no preconceived ideas since the ingredients looked so appealing. Served it chilled slightly & thought it was good, but as in Martha Miller’s review, felt it lacked flavoring. I think in the future, I’ll use double the amount of lime juice, ditto the ginger. The flavors were more developed on the second day, but overall it needed some “brightening,” which I think the extra lime juice would do. Not a complicated recipe, which was nice, but needed a little tweaking from my perspective. Oh, and I added a big handful of grape tomatoes that I’d sliced in half just before I served it, a little color & added flavor that seemed to work fine with the other ingredients. I’ll make it again.
This was delicious! I omitted the green pepper, added cherry tomatoes and 3 cloves of garlic. I grilled my shrimp in lime olive oil and truffle salt before adding it to the other ingredients.
The recipe as is, is quite dry. My five-year old daughter was eating this and suggested adding plain Greek yoghurt. We did and it markedly improved the meal. Also, I added two tablespoons of rosemary and two of basil to give it more pep.
I’m really excited about this recipe. I added garlic but that was it. You have to spend a little time with prep, but it’s worth it. It’s very tastey and fresh. Excellent twist on shrimp!
This was good, I made it as more of a vegetable side dish to a pork tenderloin. I skipped the shrimp altogether. This made enough for 8. I cooked the quinoa in chicken broth the night before and then threw it together the following day using several cloves of garlic in the oil. I used orange and yellow peppers and half of the onion as it was a huge onion. I used twice the mushrooms and nearly 3/4 lb of asparagus. Instead of raisins I used chopped apricots. Also threw in halfed tomatoes long enough to heat them with the quinoa. Guests liked them, I’d skip tomatoes next time. I finished it off with the parley and toasted pine nuts. Pretty presentation and easy to make. I skipped the oil at the end as it was very moist with all the fresh veggies I used. I did add 1tsp pepper flakes to veggies while sautéing. I would make this again, very healthy dish.
One of the best things I’ve eaten in a while! Made a double batch (use the portion calculator provided) so we could have some, while taking some to a sick friend. Yum!!! I think I will add more veggies next time. And possibly some onion powder as I think one still needs to use it even if onions are in the recipe. I’d been doing this for years and wondering why it made a difference when I heard it confirmed on the Food Network. Don’t leave out the raisins – they give that umami touch – a nice surprise every now and then
Yes, I added the sherry wine that the ginger was soaking in and it improved the taste tremendously. I also think I might add some garlic the next time I make it.
This was VERY GOOD! I used red bell peppers and also added garlic. And I had some brown rice that I also added. Next time I think I’d prefer to add the parsley to the skillet and omit the lime juice.
Removed 2 TBSP of oil, used red and green peppers and forgot the parsley. 1 of 3 kids liked it as did both adults. That’s a win in our house!
I used chicken broth, red pepper, doubled the lime juice, mushrooms and ginger, added a 7 oz can of chipotle peppers in adobo sauce, to give a smokey zing. Added a cup of honey and a few shots of soy sauce. It was perfect!
I doubled the recipe for seven people… I would not double it again if I were to make the dish in the future. Next time I would add more fresh ginger, raisins,mushrooms, and asparagus spears.
This was such an easy recipe and VERY good!!! I added one jalapeño pepper, leaving in the seeds! Just the right amount of spice. YUM!
I added garbanzo beans to add more protein and added extra lemon juice. It turned out really good. I recommend this recipe.
No one liked it. Omit parsley all together!!
I cooked my quinoa in chicken broth to add a subtle flavor and used a red bellpepper to bring a little sweetness and color to the dish. I omitted the parsley/cilantro this time so as to have the asparagus and shrimp flavors at the head of the line. To the plate, I added some Peruvian Aji sauce (http://allrecipes.com/recipe/peruvian-aji-sauce/detail.aspx) as a side dressing. Wooooooo, Buddy! This was the absolute best quinoa I’ve ever made. It was an “Out of This World Meal” which earned me the prized and golden Stamp of Approval (SOA) from Mi Gato Loco.
This was very tasty. I used coconut oil to saute the vegetables and it added a nice flavour. Very good.