Shrimp Scampi with Asparagus Lemon Quinoa

Shrimp Scampi with Asparagus Lemon Quinoa

1/4 cup olive oil, divided
3 tbsp. margarine, divided
1 onion, finely chopped
1 1/2 cups quinoa
salt and pepper
1/2 lb. asparagus
zest from 1 lemon
juice from 1 lemon

2 lbs. shrimp, peeled
4 cloves garlic, minced 

1/2 cup white wine
cayenne pepper
1/4 cup fresh parsley, chopped 

In a large pan, heat 2 tbsp. of oil with 1 tbsp. margarine.  Add the onion and cook until soft, about 5 minutes.  Add the quinoa and cook, stirring constantly, until it smells toasty, about 4 minutes.  Add 2 3/4 cups water and 1 tsp. salt, increase heat to high, and bring to a boil.  Reduce heat to low, cover, and simmer until the quinoa is just tender, about 12 minutes.  Remove from heat, add asparagus to pan, replace the cover, and set aside for 12 more minutes to allow asparagus to cook.  Add the lemon zest and juice, salt and pepper to taste, and stir together. 

Transfer the quinoa to a serving platter and place in a 200 degree oven to keep warm.  In the same skillet, add 2 tbsp. of oil.  Saute the shrimp about a minute per side or until fully cooked.  Pour shrimp over the quinoa. 

In the same skillet, add the remaining 2 tbsp. of margarine to the pan.  Add the garlic and cook until fragrant, about a minute.  Add the wine and a pinch of cayenne pepper.  Stir to blend.  Pour sauce over shrimp and quinoa dish, season with salt and pepper, and sprinkle with parsley. 

This dish was AMAZING. So good. The only downside I see is that it felt very light in my stomach so I was hungry again soon after; however, I am pregnant so that could be part of the problem. It also took about 30 minutes to prepare, but was well worth it for the taste.