Lemony Shrimp Asparagus and Quinoa Stir Fry

minced garlic 15 mL

cornstarch 5 mL

olive oil 15 mL

finely grated lemon zest 5 mL

freshly squeezed lemon juice 45 mL

asparagus, trimmed and cut into 375 g

-inch (2.5 cm) pieces

fresh or thawed frozen medium-large 375 g

shrimp, peeled and deveined

⁄4 cup dry white wine 60 mL

cooked quinoa (see page 15), chilled 500 mL