Directions

• Bring chicken broth and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Turn off heat; let quinoa absorb remaining liquid.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until onion softened and translucent, about 5 minutes. Add asparagus, mushrooms, raisins, and ginger; cook until asparagus is tender. Stir in shrimp; cook until shrimp turn pink and centers are no longer translucent.
• Stir lemon juice into quinoa; toss quinoa with shrimp and vegetable mixture. Season with salt and black pepper.