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Nutrition Facts
Nutrition facts per serving:
- Calories 432
- Protein(gm)33
- Carbohydrate(gm)41
- Fat, total(gm)9
- Cholesterol(mg)173
- Saturated fat(gm)3
- Monosaturated fat(gm)2
- Polyunsaturated fat(gm)2
- Dietary Fiber, total(gm)6
- Sugar, total(gm)15
- Vitamin A(IU)923
- Vitamin C(mg)37
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)5
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)44
- Cobalamin (Vit. B12)(µg)1
- Sodium(mg)360
- Potassium(mg)845
- Calcium(DV %)131
- Iron(DV %)8
Quinoa and Curried Shrimp
Cook: 30 mins
Stand: 5 mins
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.
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