Ingredients
1 cup quinoa
3/4 cup dried split lentils
2 cups vegetable or low-sodium chicken stock
1/4 cup sliced almonds
3 cloves garlic, minced
¼ cup white onion, diced
1 Tbsp olive oil
1/2 Tbsp vegetable oil
1 bunch of asparagus spears, trimmed and cut into 1" pieces
1 pound shrimp, peeled and deveined
¼ cup parsley, chopped
¼ cup dried cranberries (craisins)
1 Tbsp lemon juice
1 tsp lemon zest
4 sundried tomatoes, chopped
¼ tsp salt
olive oil, for finishing
fresh black pepper, to taste
Preparation
