Thai Shrimp Quinoa Salad

• 1 cup quinoa (rinsed)
• 1 3/4 cup chicken stock
• 2 T olive oil
• 1 bunch green onions thinly sliced
• 2 T minced fresh ginger
• 6 oz shitake mushrooms sliced
• 2 t chili garlic sauce
• 1 8 oz can sliced water chestnuts
• 8 oz frozen shelled soy beans (edamame) defrosted.
• 1/2 lb cleaned shrimp
• 1/3 c cashews
• 2 T chopped fresh cilantro.

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. Heat the olive oil in a skillet.
3. 3. Add the onions and ginger and saute for about 1 min or until the ginger is fragrant.
4. 4. Add the shitake mushrooms and cook for another couple of mins.
5. 5. Add the shrimp and chili sauce and cook until the shrimp is pink on both sides.
6. 6. Add the water chestnuts and soy beans. Cook until the soy beans are just warmed through.
7. 7. Add the quinoa to the pan with the other ingredients and mix until well blended.
8. 8. Season with salt & pepper.
9. 9. Add the cashews and sprinkle with chopped cilantro.
10. Serve at room temperature or warm.

quinoa, chicken stock, olive oil, green onions, t, mushrooms, garlic sauce, water, soy beans, shrimp, cashews, t

Taken from www.epicurious.com/recipes/member/views/thai-shrimp-quinoa-salad-50038284 (may not work)