Coconut-Quinoa Bowl Recipe
Photos: Thinkstock
Serves 2
1 Tbsp. liquid coconut oil
1/4 cup finely diced carrot
1/4 cup diced celery
1/4 cup diced onion
1 tsp. grated, fresh ginger
1/2 tsp. minced garlic
10 peeled and deveined shrimp, or 1 cup cubed chicken, or 1 or 2 cups of your favorite cooked beans
4 cups cooked quinoa
4 Tbsp. unsweetened, shredded and dried coconut
1/2 Tbsp. lime juice
Cilantro for garnish
Warm coconut oil in a large sauté pan over medium heat. Add carrots, celery and onions and sauté until tender.
Add the ginger and garlic and cook for just about a minute.
Add shrimp and cook until done, being careful not to overcook.
Remove from heat and stir in quinoa, shredded coconut, lime juice and optional cilantro.
From Coconut: The Complete Guide to the World's Most Versatile Superfood (Sterling) by Stephanie Pedersen.
Ingredients
Directions
Warm coconut oil in a large sauté pan over medium heat. Add carrots, celery and onions and sauté until tender.
Add the ginger and garlic and cook for just about a minute.
Add shrimp and cook until done, being careful not to overcook.
Remove from heat and stir in quinoa, shredded coconut, lime juice and optional cilantro.
From Coconut: The Complete Guide to the World's Most Versatile Superfood (Sterling) by Stephanie Pedersen.
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