Shrimp and Quinoa in Pineapple

Here is a healthy and great dinner with Shrimp & Quinoa!

Quinoa is a very nutritional grain, so it is always nice to learn new recipes using it. This does have quite a few ingredients, and you can adjust things if you want for vegetarians or vegans, or even for those who are not fond of cilantro, which can be omitted without ruining this delicious dish. Even though there is a lot in it, the total preparation is less than an hour.  Regular bowls will work too.

What you need:

• 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

In a medium saucepan, mix quinoa, coconut milk and broth. Bring to a boil, then reduce heat and simmer covered until quinoa is tender and liquid is absorbed – 15 to 20 minutes.  Heat up oil in a large pan or wok over medium high heat. Add the shrimp, garlic, ginger, chilies, pepper and pineapple. Saute about 3 minutes until shrimp is almost cooked. Then, add egg and stir in for about a minute.     Mix in the quinoa, peas, raisins, peanuts, curry powder and fish sauce and cook for 5 minutes. As you remove from heat, mix in lime juice, green onions and cilantro.