Garlic-Lemon Shrimp with Quinoa and Roasted Asparagus

Ingredients

• 680 g peeled and deveined shrimp, thawed if frozen, tails off
• 200 g quinoa, rinsed
• 500 g asparagus, woody ends snapped off
• 250 g cherry tomatoes, halved
• 4 cloves garlic, finely chopped
• 3 tbsp olive oil
• 1 whole lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 220°C/425°F. Toss the asparagus and cherry tomatoes with 1 tbsp olive oil on a sheet pan and spread them out.
2. Roast the vegetables until the asparagus is tender and the tomatoes are slumped, tossing once halfway.15 min timer
3. Meanwhile, bring 480 ml water to a boil, stir in the rinsed quinoa and a pinch of salt, cover, and simmer gently until the water is absorbed.15 min timer
4. Take the quinoa off the heat and let it sit covered, then fluff it with a fork.5 min timer
5. When the vegetables have about 5 minutes left, warm 2 tbsp olive oil in a large skillet over medium heat and cook the garlic until it smells sweet, about 1 minute.1 min timer
6. Add the shrimp in one layer, season with the black pepper and a pinch of salt, and cook until pink and opaque, turning once, about 4 minutes.4 min timer
7. Pull the pan off the heat, stir in the lemon zest, lemon juice and dill, and scrape up any garlic from the bottom.
8. Spoon the quinoa onto plates, top with the shrimp and pan juices, and serve the roasted asparagus and tomatoes alongside.