Quinoa with coconut and curried shrimp Recipe
Quinoa with coconut and curried shrimp
Total time: 30 to 60 minutes

Prep. time: 30 minutes
Cooking time: 20 minutes 

Difficulty: Easy
Chef's Note

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.

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

- 240 g quinoa or 2 packets Tipiak white quinoa
- 500 ml / 2 cups coconut milk
- 1/3 cup grated coconut
  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.


  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. 


  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. 
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