Salada de Espargos, Quinoa e Camarão

Start by blanching the asparagus in a pan of boiling water for about 5 minutes. Remove from the pan and rinse under cold water to stop the cooking.
Rinse the quinoa, strain and place in a pan of boiling water with a touch of lemon or lime juice and zest. Leave to cook for about 5 minutes.
When the quinoa is cooked, drain the water, rinse under cold water and set aside.
Chop the garlic and place in a frying pan with a little olive oil and sauté the prawns. Add a sliced ​​onion and sauté again. Add white wine and let it reduce.
Mix the sautéed prawns with quinoa and sauté the asparagus in the same frying pan with a touch of pepper. Finally, mix everything with the feta cheese, olives and vinegar and it is ready to serve.

Ingredients:

• 500g Asparagus from the Transmontano Valley
• 200g Quinoa
• 200g Feta cheese
• 30g Olives
• 2 cloves of garlic
• 1 lemon or lime
• 400g shrimp
• 1 tablespoon olive oil
• Pepper
• 1 tablespoon vinegar
• 10ml White Wine