Curried Shrimp and Veggie Quinoa
From keni 12 years ago
- 30 min to make
- Serves 6-8
Creamy coconut milk and curry spices add great depth to this quick and easy dish bursting with good for yous! :)
Ingredients
- 2 cups uncooked quinoa shopping list
- 1 can coconut milk, divided shopping list
- 1 cup chicken stock shopping list
- 2 cups water shopping list
- 3-4T peanut or olive oil shopping list
- 2lbs raw shrimp, shelled and deveined shopping list
- about 1lb sugar snap peas, just trimmed shopping list
- about 1/2 cup sweet or red onion(I used some lovely red onion bulbs from the garden... so pretty and nice flavor! :), chopped shopping list
- about 1lb bell peppers, chopped shopping list
- 4 cloves garlic, minced shopping list
- 1 cup garbanzo beans, canned(can sub your own cooked, if desired) shopping list
- 2 limes, divided shopping list
- 2T oyster sauce shopping list
- 2 1/2T garam masala powder, divided shopping list
- 1t ground mustard shopping list
- 1t ground cumin shopping list
- 1t ground coriander shopping list
- 1/4-1t red pepper flakes shopping list
- 1 inch piece of candied ginger, chopped fine shopping list
- 2 stalks lemongrass, chopped(optional) shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- In medium sauce pan, bring 1 cup coconut milk, 1 cup chicken stock, and 2 cups water, to boil.
- Add quinoa and stir briefly.
- Reduce heat and let simmer for about 12 minutes(or per package directions)
- Add juice from 1 lime, 1/2T of garam masala and salt and pepper and fluff a bit.
- Replace lid and let rest about 10 minutes.
- Meanwhile, heat oil in wok or similar stir fry pan.
- Add garlic,ginger, pepper flakes and garam masala and cook, stirring constantly, about 1 minute.
- Add onion, bell pepper, peas and beans(drain and reserve about 1/2 the liquid) and cook, stirring often, for about 3 minutes.
- Add juice from 1 lime, oyster sauce, mustard, cumin, coriander and shrimp.
- Toss well to combine and allow to cook for about 2-3 more minutes, until shrimp is nearly cooked through.
- Add coconut milk and a lil of the bean juice, if needed, to create a bit of a sauce.
- Cook at high heat for about 2 more minutes to thicken slightly and ensure shrimp is done.
- Serve over quinoa, drizzling a bit of the sauce over the quinoa bed, if desired. :)
Nerfxi
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" It was excellent "
" It was excellent "