Quinoa is a power packed, high protein seed often prepared as a grain. As mentioned in other posts in the Chat Trap Blog, texture is of high consideration for me.
With that said, quinoa (pronounced as "Keen-wa") can make anyone "a non-believer" at first try, due to the gritty texture that may arise. However, this is really based on how it’s prepared and how in depth it has been cooked. In addition, quinoa is easily adaptable as it takes on the flavor of surrounding liquids.
This was a great recipe which helped me introduce my family to eating quinoa without the “buhumbug” about the texture and how flavorless it can be. Didn’t have all of the ingredients from the original recipe - link provided below-so I used what was in my kitchen. Still delicious. Check it out!
Here is what you need:
1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
Shrimp and Sauce
1 stalk of bok choy
1 teaspoon olive oil
1 medium onion, chopped
1/2 tablespoon ginger powder
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 teaspoon salt
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 can of peas, drained
3 tablespoons light coconut milk
1 tablespoon orange juice
Began the quinoa in a large sauce pan, along with water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; use a fork to fluff the quinoa.
Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion and bok choy; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer. Remove from skillet.
Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Add the cooked onion and bok choy mix. Stir in coconut milk and orange juice; heat through. Serve with quinoa.
Add coconut strands and cilantro for added flavor and texture
This recipe was adapted by Taste of Home Recipe 2015 the “Spicy” version is provided in the link.
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