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.

    Next Story