Prep. time: 30 minutes
Cooking time: 20 minutes 

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.

1. 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.
2. Add 3 1/2 glasses of water and season. Bring to a boil, then simmer, covered, over low heat for 10 minutes.
3. Add the shrimp and peas and continue cooking, covered, for 5 minutes more.

Quinoa

1. 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.
2. 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

1. 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.
2. Remove the packets with a fork and let drain 30 seconds. Open the packets by pulling on the perforated section. 

Finishing

1. Pour the quinoa onto a platter.
2. Toast the grated coconut in a skillet then add it to the cooked quinoa.
3. Serve hot with the shrimp.