Ingredients
1 cup quinoa, rinsed2 cups water1/4 teaspoon saltSHRIMP:1 teaspoon olive oil1 medium onion, chopped1 tablespoon minced fresh gingerroot1/2 teaspoon curry powder1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon cayenne pepper1 pound uncooked shrimp (26-30 per pound), peeled and deveined2 cups fresh snow peas (about 7 ounces), trimmed3 tablespoons light coconut milk1 tablespoon orange juice1/4 cup sweetened shredded coconut, toasted1/4 cup minced fresh cilantro
Preparation
In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer.
Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
