Coconut-Quinoa Bowl Recipe
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.