Quinoa is the newest grain to the block, and I have been pretty intrigued by it.. Wondering what to make and how to cook it.. I was surfing Pintrest and I found this recipe it is from the Iowa Girl Eats blog.. I went with the base recipe and added more veggies and even added shrimp.. It was a great meal and everyone liked it.. I will post the recipe in the orginal state and then add what I added to it.. I hope that you try it, especially if you are a lover of Thai food..
Thai Inspired Quinoa
1 c Quinoa, rinsed and drained
1c lite coconut milk
1c chicken broth
2 green onions, chopped
1tbsp ginger, minced or microplaned
2tsp garlic, minced
1c frozen peas
1 8oz can of pineapple tidbits, drained
1/4c cilantro, chopped
2tbsp soy sauce
1 lime, juiced
1 broccoli crown in florets
1/2 green pepper, chopped
10 baby carrots, sliced
6 mushrooms, sliced
1 celery stalk, chopped
1 sack of shrimp 30-40 count
1/2tsp chili flakes
~ In a medium sauce pan add the Quinoa, coconut milk and chicken stock.. Bring to a boil.. Once boiling place a lid on top and turn the heat to medium low and cook for about 15-20 min, or until the liquid is absorbed..
~ While the Quinoa is cooking over medium heat add olive oil, green onions, ginger, garlic and celery.. Cook for about 1 min..
~ Add the peas, pineapple, cilantro, chili flakes and the rest of the veggies and cook until the veggies are tender..
~ Push the ingredients to the side off the wok to make room in the centre of the pan.. Beat the eggs and scramble thrm.. Combine with the rest of the ingredients..
~ Add the Quinoa, soy sauce and lime juice to the wok.. Stir to combine, then add the shrimp and cook until the shrimp are pink..
Serve with copped peanuts over the top 🙂