Garlic Herb Shrimp Quinoa Bowl with Asparagus
Juicy sauteed shrimp served over fluffy quinoa with garlic-roasted asparagus and fresh lemon. A bright, protein-dense dinner packed with anti-inflammatory nutrients and free of added sugar.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Stephanie + Lila
Stephanie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan · Colander · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Measure 0
- 01
Measure 0
Measure 0.25 cup of dry quinoa and rinse under cold water using a fine-mesh strainer.
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Combine quinoa with 0
In a small saucepan, combine quinoa with 0.5 cup of water. Bring to a boil over high heat, then cover, turn heat to low, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Look for: liquid is absorbed
Tap card to mark done - 03
Snap off the woody ends of 1…
Snap off the woody ends of 1 cup of asparagus and slice remaining spears into 2-inch (5cm) pieces.
Tap card to mark done - 04
Heat 0
Heat 0.5 tbsp of olive oil in a skillet over medium-high heat. Add 1 pcs minced garlic clove and the asparagus pieces. Saute for 4 to 5 minutes until asparagus is bright green and tender-crisp.
Look for: asparagus is bright green and tender-crisp
Tap card to mark done - 05
Transfer asparagus to a bowl and return…
Transfer asparagus to a bowl and return skillet to medium-high heat with the remaining 0.5 tbsp of olive oil.
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Add 150g of raw
Add 150g of raw, peeled shrimp and 1 pcs minced garlic clove to the skillet. Cook for 2 to 3 minutes per side until pink and opaque.
Look for: pink and opaque
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Squeeze 1 tbsp of fresh lemon juice…
Squeeze 1 tbsp of fresh lemon juice over the shrimp and stir well.
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Assemble the bowl by adding cooked quinoa
Assemble the bowl by adding cooked quinoa, topped with garlic shrimp and sauteed asparagus. Garnish with 1 tbsp chopped fresh parsley and serve immediately. Store leftovers in an airtight container for up to 2 days.
Ready when: everything is assembled and ready to enjoy
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