Quinoa with coconut and curried shrimp Recipe
Total time: 30 to 60 minutes
Prep. time: 30 minutes
Cooking time: 20 minutes
Difficulty: Easy
Chef's Note
Tip
Substitute fish stock for water when cooking the quinoa.
The Cereal Reflex
According to the national health nutrition program, our carbohydrate intake should represent at least 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to well-balanced meals.
Ingredients
For 4 servings
- 500 g / 1 lbs. cooked peeled shrimp
- 240 g frozen green peas
- 2 Tbsp. olive oil
- 2 medium onions
- 3 garlic cloves
- 2 Tbsp. curry powder
- 1 tsp. ground cumin
- 2 Tbsp. soy sauce
- 2 or 3 carrots, sliced
- salt and ground pepper
Quinoa
- 240 g quinoa or 2 packets Tipiak white quinoa
- 500 ml / 2 cups coconut milk
- 1/3 cup grated coconut
Method
- In a skillet, heat the olive oil and sauté the sliced onions; add the chopped garlic. Sprinkle with the curry and cumin, then add the soy sauce and carrots.
- Add 3 1/2 glasses of water and season. Bring to a boil, then simmer, covered, over low heat for 10 minutes.
- Add the shrimp and peas and continue cooking, covered, for 5 minutes more.
Quinoa
- Rinse the quinoa in cold water until the grain stops foaming. Note: Some Quinoa has already been fully cleaned and washed prior to packaging and does not need rinsing.
- Place the quinoa in twice its volume of liquid - 2 cups coconut milk + cold water, bring to a boil, reduce the heat, cover and cook gently for about 15 minutes.
Tipiak Packet Quinoa
- Bring 500 ml coconut milk and 1 1/2 liters water to a boil in a large saucepan, then immerse the cooking packet. Cover and cook for 13-15 minutes at a steady boil.
- Remove the packets with a fork and let drain 30 seconds. Open the packets by pulling on the perforated section.
Finishing
- Pour the quinoa onto a platter.
- Toast the grated coconut in a skillet then add it to the cooked quinoa.
- Serve hot with the shrimp.
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