Shrimp and Quinoa Medley

In a saucepan, bring the quinoa and chicken broth to a boil over high heat. Once boiling, lower the heat to medium-low, cover, and let it simmer until the quinoa is soft, about 15 minutes. Turn off the heat and let the remaining liquid absorb into the quinoa.

While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the garlic, onion, and red bell pepper, and sauté until the onion softens and becomes translucent, about 5 minutes. Then add the asparagus, mushrooms, raisins, and ginger, and cook until the asparagus is tender. Add the shrimp and cook until they turn pink and opaque in the center.

Once the quinoa is ready, stir in the lemon juice and mix it with the shrimp and vegetable medley. Season with salt and pepper to taste before serving.