Thai Shrimp Quinoa Salad

1. 1

   1. Bring the quinoa and chicken stock to a boil. Cover and simmer for about 12 mins or until all the stock is absorbed. Remove from heat and let stand for about 10 mins.

2. 2

   2. Heat the olive oil in a skillet.

3. 3

   3. Add the onions and ginger and saute for about 1 min or until the ginger is fragrant.

4. 4

   4. Add the shitake mushrooms and cook for another couple of mins.

5. 5

   5. Add the shrimp and chili sauce and cook until the shrimp is pink on both sides.

6. 6

   6. Add the water chestnuts and soy beans. Cook until the soy beans are just warmed through.

7. 7

   7. Add the quinoa to the pan with the other ingredients and mix until well blended.

8. 8

   8. Season with salt & pepper.

9. 9

   9. Add the cashews and sprinkle with chopped cilantro.

10. 10

    Serve at room temperature or warm.

* Per serving · 4 servings · Values may vary.