Diy Quinoa Bowls with Asparagus Salad
What You Need
- 16 oz. Michigan asparagus, woody ends broken off
- 3 green onions
- 1/3 cup chopped Calavastrano olives
- 3 Tbsp. capers
- 2 Tbsp. chopped fresh dill
- 1 lemon, zested
- 2-3 Tbsp. olive oil
- Flaky sea salt
- Freshly cracked black pepper
- 2 cups quinoa
- 4 cups vegetable broth
- 1 Tbsp. butter
- 2 cloves garlic, sliced
- 16 oz. raw shrimp, no peels and tails
- 4 oz. goat cheese, crumbled
Easy
2
Frozen Asparagus
What You Do
Prepare quinoa according to package instructions. (Make with veggie broth for extra flavor.)
Thinly slice asparagus into thin coins and transfer to a medium bowl.
Add in green onions, olives, fresh dill, capers, and lemon zest. Drizzle with olive oil and stir to combine.
Taste asparagus salsa and then season with flaky sea salt and freshly cracked pepper to taste. Set aside.
Melt butter in a large nonstick skillet and add shrimp to skillet. Cook for about 3 minutes, add sliced garlic to skillet and cook another 2-3 minutes, or until shrimp is cooked through.
Put all components out and let everyone make their own quinoa bowls
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