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Coconut-Ginger Quinoa with Carrots and Shrimp

by:
July  9, 2011
0
0 Ratings
  • Serves 2
Author Notes


This healthy quinoa dish brings together classic flavor combinations like carrots with ginger and coconut with shrimp. —MyFareFoodie

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Ingredients
  • 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
  • Splash Fresh lime juice
  • Cilantro for garnish
Directions
  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!
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3 Reviews

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Suparna B. March 11, 2015
Incredible combination of flavors. I did add some olivio to the quinoa to make it a little more moist. Also added very little brown sugar and Himalayan pink salt to draw out some of the flavors a bit more. A keeper.
Jaxmccaff April 30, 2013
Really lovely and easy recipe. I mixed in a good handful of chopped cilantro and parsley and squeezed in fresh lemon when I added the shrimp. Delicious and perfect for spring.
LaShunda W. December 4, 2011
I decided to try this recipe because I had some quinoa in the pantry and wanted to try something different. The recipe was very easy to follow and the resulting dish was DELISH! It's very flavorful and easy to make. I will definitely be making this one again...and again.