Quinoa Shrimp Stir-Fry

The very beautiful Atim of https://pvego.com/=”http://www.afrolems.com”>Afrolems.com inspired lunch for today. This dish was inspired by her https://pvego.com/=”http://www.afrolems.com/2014/06/26/stir-fried-quinoa-brown-rice-and-chicken-breast/” target=”_blank”>Suya chicken Quinoa Stir fry, you should check it out. For my variation, I decided to make use of Shrimp and coconut oil to bring it all together. I have always been a fan of quinoa; I have tried several recipes with It including this https://pvego.com/=”https://www.9jafoodie.com/2013/10/quinoa-moimoi/” target=”_blank”>great Quinoa Moimoi recipe we posted last year.

The most important thing to remember is that quinoa should extremely fluffy, water logged soggy quinoa will definitely not work.

Some Quinoa basics:

• 1 cup raw quinoa = 3 cups cooked quinoa
• Quinoa cooks in approximately 20 minutes
• Rinse your quinoa before and allow enough time for it to drain completely
• Medium-low heat produces better result
• 1 part fresh quinoa require 1.5 equal parts liquid
• For best result, use some type of broth as your base – NEVER USE WATER
• Allow time for quinoa to cool after cooking and always fluff with a fork

What you will need:

• 2.5 cups raw quinoa
• 2 cups chopped carrot and peas mix (frozen or canned works just fine)
• 1 cup chopped mushrooms (optional)
• 3.75 Cups Chicken or Beef Broth
• 2 tablespoon butter – Divided
• 2 cups raw shrimp ( Cleaned and deveined)
• 3 tablespoons Coconut oil (substitute olive, peanut or vegetable oil)
• 2 cloves of Garlic – Finely Minced
• 1 teaspoon dried pepper ( ata gigun)
• 2-3 cubes Maggi*
• Salt to taste

**Note: If you do not have broth, boil 3.75 cups of water with 1 cube maggi, salt and your favorite spices.

Direction:

Cooking the quinoa

• Start by generously washing the quinoa under running water, you want to get rid of as much “top foam” as possible. Pour the washed quinoa into a colander (sieve) and allow to rest for 10-15 minutes (this is to get rid of excess water)