Thai Quinoa Salad with Shrimp

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Thai Quinoa Salad with Shrimp

· 1 1/2 cups quinoa

· 3 cups chicken or vegetable stock

· 3 tbsp smooth peanut butter

· 2 tbsp low fat coconut milk

· 3 tbsp seasoned rice vinegar

· 2 tbsp or soy sauce

· 1 tsp of Sriracha (add more or less depending on spice level)

· 1 tsp oil (coconut oil is great, but any will work)

· 2 cloves garlic, minced

· 1 tbsp ginger, minced

· 2 medium carrots, cut into julienne strips

· 1 cup chopped cabbage (napa, red/purple, bok choy, any will work)

· 1 lb shrimp, peeled and deveined

· ¼ cup fresh cilantro, chopped (mint or basil will work if you don’t have cilantro on hand)
 

1.       Bring 3 cups of stock to a boil in a medium saucepan. Add quinoa and simmer until quinoa is tender, about 15 minutes.

2.       Meanwhile, in a large bowl, combine peanut butter, coconut milk, vinegar, soy sauce and Sriracha. Whisk together. Add a tbsp. of hot water to thin if necessary

3.       In a sauté pan, sauté garlic and ginger in oil on medium-low for 2 minutes. Add carrots and cabbage. Cook for 3 minutes. Add shrimp and cook for about 2-3 minutes per side, until fully cooked.

4.       When quinoa is ready, transfer it to the bowl with peanut sauce, along with the veggies and shrimp. Add cilantro and toss to combine.

 

Serves 4