Spicy Coconut Shrimp With Quinoa

• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 2 cups fresh snow peas (about 7 ounces), trimmed
• 3 tablespoons light coconut milk
• 1 tablespoon orange juice
• 1/4 cup sweetened shredded coconut, toasted
• 1/4 cup minced fresh cilantro

1. In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
2. Meanwhile, in a
3. , heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer.
4. Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

quinoa, water, salt, olive oil, onion, fresh gingerroot, curry powder, ground cumin, salt, cayenne pepper, shrimp, fresh snow peas, light coconut milk, orange juice, coconut, fresh cilantro

Taken from www.tasteofhome.com/recipes/spicy-coconut-shrimp-with-quinoa/ (may not work)