Coconut-Ginger Quinoa with Carrots and Shrimp

A few years ago, the first time I made quinoa (pronounced KEEN-wah), it went a little something like this.

Me: I made quinoa for dinner tonight.
Thomas: Keen what??

And that’s the story of how quinoa became a household name.

One of my favorite healthy soups that I enjoy making is carrot ginger soup. Thomas typically only eats coconut if it is in the form of deep-fried coconut shrimp. For this recipe, quinoa serves as a vehicle for delivering ginger, carrots, coconut, and shrimp.

And that’s the story of how Coconut-Ginger Quinoa with Carrots and Shrimp became our dinner.


Coconut-Ginger Quinoa with Carrots and Shrimp

Ingredients

Olive oil
1 cup quinoa
2 cups chicken stock
3 tablespoons unsweetened coconut flakes
1/2 cup grated carrots
1/4 cup chopped onion
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
10 peeled and deveined shrimp
Splash fresh lime juice
Cilantro for garnish

Method

Cook quinoa in stock according to package's directions. Meanwhile, toast coconut flakes in a pan, and set aside. Coat the pan in olive oil and sauté carrots and onions until tender. Add the ginger and garlic and cook for just about a minute. Set aside with the toasted coconut flakes. In the same pan, sauté the shrimp until browned.

Once the quinoa is cooked, toss with coconut flakes, carrots, onions, ginger, and garlic. Add minced cilantro and a splash of fresh lime juice. Top with the shrimp and enjoy!


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