coconut quinoa

Ingredients :

  • 500g peeled shrimp or tofu or chicken breast
  • 240g frozen peas
  • 40cl of coconut milk
  • 250g of quinoa
  • 125g grated coconut (be careful not in powder)
  • 3 carrots, sliced
  • 2 tablespoons of olive oil
  • 2 medium onions
  • 3 cloves of garlic
  • 2 tablespoons of curry
  • 1 teaspoon of ground cumin
  • 2 tablespoons of soy sauce
  •  salt pepper

Preperation :

  • Brown the onions and garlic in olive oil.
  • Add the curry, cumin, soy sauce and carrots. Pour in the coconut milk, season with salt and pepper. Cover and simmer over low heat 10min.
  • Add the shrimp and peas and continue cooking, still covered, for 5 minutes. Add a little water if necessary then bring to a boil.
  • In a saucepan, bring to boil 1L and a half of salted water and cook the quinoa. Then drain it once cooked.
  • Brown the coconut in a pan and add the cooked quinoa
  • Serve hot preparations in deep plates.


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