Coconut-Ginger Quinoa with Carrots and Shrimp

By • July 9, 2011 3 Comments

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Author Notes:
This healthy quinoa dish brings together classic flavor combinations like carrots with ginger and coconut with shrimp.

Serves 2

  • Olive oil
  • 1 cup Quinoa
  • 2 cups Chicken stock
  • 3 tablespoons Unsweetened coconut flakes
  • 1/2 cup Grated carrots
  • 1/4 cup Diced onion
  • 1 teaspoon Grated fresh ginger
  • 1/2 teaspoon Minced garlic
  • 10 Peeled and deveined shrimp
  • splashes Fresh lime juice
  • Cilantro for garnish
  1. Cook quinoa and stock according to package's directions. Meanwhile, toast coconut flakes in a pan, and set aside.
  2. Coat the pan in olive oil and sauté carrots and onions until tender. Add the ginger and garlic and cook for just about a minute. Set aside with the toasted coconut flakes.
  3. In the same pan, sauté the shrimp until browned.
  4. Once the quinoa is cooked, toss with coconut flakes, carrots, onions, ginger, and garlic. Add minced cilantro and a splash of fresh lime juice. Top with the shrimp and enjoy!

More Great Recipes: Entrees|Rice & Grains|Fish & Seafood|Quinoa|Shrimp

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