Categories: entree, not tried

Ingredients

• 1 cup quinoa, well rinsed
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 tablespoon oil
• 1/2 pound shrimp, peeled and deviened (omit for vegetarian)
• 2 shallots, diced
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, grated
• 2+ bird eye chilies, sliced
• 1/2 red pepper, diced
• 1 cup pineapple, cut into small pieces
• 1 egg, lightly beaten (omit for vegan)
• 1/2 cup peas
• 1/4 cup raisins
• 1/4 cup peanuts or cashews
• 2 teaspoons curry powder
• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 1/2 lime, juice
• 2 green onions, sliced
• 1 handful cilantro, chopped

Directions

1. Bring the quinoa, coconut milk and broth to a boil in a medium saucepan, reduce the heat and simmer covered until the liquid is absorbed and the quinoa is tender, about 15-20 minutes.

2. Heat the oil in a wok or large pan over medium high heat.

3. Add the shrimp, garlic, ginger, chilies, pepper and pineapple and saute until the shrimp is almost cooked, about 3 minutes.

4. Add the egg and cook, stirring for a minute.

5. Add the quinoa, peas, raisins, peanuts, curry powder and fish sauce and cook for 5 minutes.

6. Taste test and remove from heat mixing in the lime juice, green onions and cilantro.

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