1 cup quinoa, well rinsed
1 cup coconut milk
1 cup vegetable broth
1 tablespoon oil
1/2 pound shrimp, peeled and deveined
2 shallots, diced
1 tablespoon garlic, finely chopped
1 tablespoon ginger, grated
2 bird eye chilies, sliced
1/2 red pepper, diced
1 cup pineapple, cut into small pieces
1 egg, lightly beaten
1/2 cup peas
1/4 cup raisins
1/4 cup peanuts or cashews
2 teaspoons curry powder
2 tablespoons fish sauce
1/2 lime, juice
2 green onions, sliced
1 handful cilantro, chopped



Bring the quinoa, coconut milk and broth to a boil in a medium saucepan, reduce the heat and simmer covered until the liquid is absorbed and the quinoa is tender, about 15-20 minutes.


Heat the oil in a wok or large pan over medium high heat.


Add the shrimp, garlic, ginger, chilies, pepper and pineapple and saute until the shrimp is almost cooked - about 3 minutes.


Add the egg and cook, stirring for a minute.


Add the quinoa, peas, raisins, peanuts, curry powder and fish sauce and cook for 5 minutes.


Taste test and remove from heat mixing in the lime juice, green onions and cilantro.


Enjoy your meal!