Coconut-Ginger Quinoa With Carrots And Shrimp Recipe

Name: Coconut-Ginger Quinoa With Carrots And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; 1 cup Quinoa; 2 cups Chicken stock; 3 tablespoons Unsweetened coconut flakes; 1/2 cup Grated carrots; 1/4 cup Diced onion; 1 teaspoon Grated fresh ginger; 1/2 teaspoon Minced garlic; 10 Peeled and deveined shrimp; Splash Fresh lime juice; Cilantro for garnish

Servings: persons

Olive oil
1 cup Quinoa
2 cups Chicken stock
3 tablespoons Unsweetened coconut flakes
1/2 cup Grated carrots
1/4 cup Diced onion
1 teaspoon Grated fresh ginger
1/2 teaspoon Minced garlic
10 Peeled and deveined shrimp
Splash Fresh lime juice
Cilantro for garnish

1
Cook quinoa and stock according to package's directions. Meanwhile, toast coconut flakes in a pan, and set aside.
2
Coat the pan in olive oil and saute carrots and onions until tender. Add the ginger and garlic and cook for just about a minute. Set aside with the toasted coconut flakes.
3
In the same pan, saute the shrimp until browned.
4
Once the quinoa is cooked, toss with coconut flakes, carrots, onions, ginger, and garlic. Add minced cilantro and a splash of fresh lime juice. Top with the shrimp and enjoy!

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Olive oil, 1 cup Quinoa, 2 cups Chicken stock, 3 tablespoons Unsweetened coconut flakes, and more.

Yes, Coconut-Ginger Quinoa With Carrots And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Ginger Quinoa With Carrots And Shrimp

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