Quinoa and Curried Shrimp

Ingredients

• 1  pound fresh or frozen large shrimp
• 1  cup quinoa or whole wheat couscous*
• 1  teaspoon olive oil
• 1  cup chopped onion
• 1  tablespoon grated fresh ginger
• 1/2  teaspoon curry powder
• 1/2  teaspoon ground cumin
• 1/4  teaspoon cayenne pepper
• 6  ounces fresh pea pods, trimmed and halved lengthwise (2 cups)
• 1/4  cup orange juice
• 3  tablespoons unsweetened light coconut milk
• 1/4  teaspoon salt
• 1/2  cup snipped fresh cilantro

Directions

Thaw shrimp, if frozen. Peel and devein; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all the water is absorbed, remove from heat and let stand for 5 minutes.

In a large nonstick skillet heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

To cook couscous: In a medium saucepan bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.