Shrimp and Quinoa

Ingredients

• 6  asparagus spears fresh trimmed chopped
• 0.5 cup flat parsley italian chopped
• 1 tablespoon ginger root fresh minced
• 0.5 cup mushrooms fresh sliced
• 0.3 cup golden raisins 
• 0.5  bell pepper green chopped
• 1  juice of lime juiced
• 2 tablespoons olive oil 
• 1 cup quinoa uncooked
• 1  onion red chopped
• 4 servings salt and pepper to taste
• 1 pound shrimp deveined peeled
• 1.5 cups water 

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes.
2. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
3. Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender.
4. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper.
5. Mix in the shrimp, and cook 5 minutes, or until opaque.
6. 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.