- Prep time 15 minutes
- Total time 50 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, heat vegetable broth over low heat; keep warm. In large skillet, melt 1 tbsp of the butter and olive oil over medium heat; cook shallots and garlic for 5 minutes.
Add quinoa; cook, stirring, for 2 minutes. Add reserved broth; bring to boil, stirring. Reduce heat; cover and cook until all liquid is absorbed, about 25 minutes.
Meanwhile, in pot of boiling salted water, blanch asparagus for 4 minutes. Drain and refresh under cold running water. Drain again.
Add asparagus, shrimp and hot pepper flakes to skillet; cook for 5 minutes. Remove from heat; stir in remaining butter and coconut milk. Season with salt and pepper. Sprinkle with tarragon.
Nutritional facts PER SERVING: about
- Calories 420
- Total fat 27 g
- Saturated fat 14 g
- Cholesterol 80 mg
- Sodium 450 mg
- Total carbohydrate 30 g
- Fibre 4 g
- Sugars 2 g
- Protein 14 g
- Iron 3 mg
