Indian inspired Quinoa w/ Coconut shrimp

After a holiday week spent over eating I am in need of rehabilitation and quick! So for this weeks meal prep I decided got whip up one of my favorite dishes quinoa. It is super light and quick to make while still packing all the flavors of a meal that would take hours to make.  I love quinoa because it can always serve as a full meal. I just throw in whatever veggies and or meats I’m feeling at the moment and go from there but, this Indian inspired quinoa with coconut shrimp is by far my favorite. I like to double or triple this recipe to serve as my lunch for the week as well. This is one dish I never get sick of AND I should add this also has also been given raving reviews by my 6,7, and 11 year olds, so it’s definitely a go!

https://youtu.be/p5oI84mNJEc

Print Recipe

Indian inspired Quinoa w/ Coconut shrimp

Cuisine

southern

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 -1/2 tbsp Sesame oil
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 cup Baby bella mushrooms
• 1 tbsp ginger
• 2 garlic cloves
• 1 tbsp red curry
• 1/2 tsp Hungarian paprika
• 1/2 tsp crushed red peppers
• 1/2 tsp pin Himalayan sea salt
• 1/2 tsp turmeric
• 1/2 tsp Italian seasoning
• 1/4 tsp Mrs. Dash table blend seasoning
• 1 cup water
• 1/2 cup tri color quinoa
• 1 tbsp red pepper paste
• Coconut shrimp
• 1 tbsp EVOO
• 1/2 lb shrimp
• pinch salt
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp red curry powder
• 1/4 tsp turmeric
• 1/2 tsp grated ginger
• 1/2 cup coconut milk

Cuisine southern Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 -1/2 tbsp Sesame oil 1 orange bell pepper 1 yellow bell pepper 1 red onion 1 cup Baby bella mushrooms 1 tbsp ginger 2 garlic cloves 1 tbsp red curry 1/2 tsp Hungarian paprika 1/2 tsp crushed red peppers 1/2 tsp pin Himalayan sea salt 1/2 tsp turmeric 1/2 tsp Italian seasoning 1/4 tsp Mrs. Dash table blend seasoning 1 cup water 1/2 cup tri color quinoa 1 tbsp red pepper paste Coconut shrimp 1 tbsp EVOO 1/2 lb shrimp pinch salt 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp crushed red pepper flakes 1/2 tsp red curry powder 1/4 tsp turmeric 1/2 tsp grated ginger 1/2 cup coconut milk

Instructions

1. In a large wok heat your sesame oil over a medium heat.
2. Add your red and orange bell peppers, onions, mushrooms, garlic, and ginger.  Sauté  mixture for 1 minute.
3. Add seasoning and mix with vegetables.
4. Add water and turn heat up to a medium high heat. Bring water to boil and add quinoa.
5. Turn heat down to low and cover. Allow dish to simmer for 15 minutes or until water has been absorbed. Remove from heat and let it sit for 5 minutes covered.
6. Stir in pepper paste and sit aside while your prepare your shrimp.
7. Heat EVOO over a medium high heat.
8. Add shrimp and seasonings, toss until shrimp is well coated with seasonings. Cook until shrimp is charred, but not cooked all the way through (about 1 minute on each side)
9. Add coconut milk and cook for 5 minutes.
10. Serve over quinoa and ENJOY!

Recipe Notes

1. You can add whatever vegetables or meats you prefer.
2. This dish can also be vegan or vegetarian just leave the shrimp out.
3. If you need to adjust quinoa for more or less just remember it's always 2 parts water 1 part quinoa.