Healthified Thai Shrimp and Quinoa Curry

 

1

pound fresh or frozen large shrimp

1

cup dry 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 frozen snap peas, thawed, 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

• 1 Thaw shrimp, if frozen. Peel and devein shrimp; 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 of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.
• 2 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.
• 3 Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.