Shrimp and Quinoa Recipe

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.