Pablo’s Quinoa Pasta with Feta and Asparagus

From The Gluten-Free Nutrition Guide by Tricia Thompson, MS, RD
30 minutes prep time | Serves 4

Ingredients:

• 2 c cooked quinoa pasta (macaroni or fusilli)
• 9 Tbsp olive oil, divided
• ½ lb medium shrimp, peeled and de-veined, tail-on
• ½ tsp minced garlic
• ¼ tsp cumin
• ¼ lb asparagus, washed, trimmed to 1-1/2-inch pieces
• ¼ lb feta cheese, crumbled
• Pepper

Directions:
1. In large bowl, toss hot pasta with 1 tablespoon olive oil and set aside.
2. Wash shrimp. Place in medium bowl with garlic and cumin. Add 2 tablespoons of olive oil. Toss together and set aside.
3. Heat 3 tablespoons olive oil in medium skillet. Add asparagus and saute over medium heat 3 to 4 minutes or until tender. Remove asparagus from heat and place in small bowl. Return skillet to medium heat. Add 3 tablespoons olive oil and shrimp mixture to skillet. Cook 4 to 5 minutes or until shrimp are opaque.
4. Top pasta with shrimp, asparagus, and feta. Season with pepper to taste.