Shrimp & Asparagus with Lemon Quinoa

• 1 tsp. oil
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1 red pepper, cut into 1-inch pieces
• 1 lb. (450 g) uncooked medium shrimp, peeled, deveined
• 2 cloves garlic, minced
• 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/4 cup Kraft 100% Romano Shredded Cheese, divided
• 2-2/3 cups hot cooked quinoa
• 1-1/2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add asparagus and peppers; stir-fry 3 min.
3. Transfer to bowl; cover to keep warm.
4. Add shrimp and garlic to skillet; stir-fry 3 min.
5. or until shrimp turn pink.
6. Add dressing and cooked vegetables; stir-fry 1 min.
7. or until heated through.
8. Stir in 2 Tbsp.
9. cheese.
10. Toss quinoa with lemon juice.
11. Serve topped with shrimp mixture and remaining cheese.

oil, lengths, red pepper, shrimp, garlic, tomato, quinoa, lemon juice

Taken from www.kraftrecipes.com/recipes/shrimp-asparagus-lemon-quinoa-168310.aspx (may not work)