Thai Shrimp and Quinoa Curry

This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.

Here's the skinny:

1 cup dry white rice > 1 cup dry quinoa or whole wheat couscous
2 tablespoons butter > 1 teaspoon olive oil
3 tablespoons coconut milk > 3 tablespoons unsweetened light coconut milk
1/2 teaspoon salt > 1/4 teaspoon salt
1/2 cup coarsely chopped cocktail peanuts > 1/2 cup snipped fresh cilantro

Nutritional Highlights

Calories

520 (before)

340 (after)

Total Fat

20 g (before)

6 g (after)

Saturated Fat

8 g (before)

1 g (after)

Sodium

570 mg (before)

330 mg (after)

Prep Time:20 min

Start to Finish:55 min

makes:4 Servings

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 ounces snap peas, thawed, trimmed, and halved lengthwise (2 cups)
1/4 cup orange juice
3 tablespoons unsweetened light coconut milk
1/4 teaspoon salt
1/2 cup snipped fresh cilantro

1 Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1½ cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.
2 In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
3 Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.
4 *To cook couscous: In a medium saucepan, bring 1½ cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.

1 Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1½ cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.

2 In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

3 Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

4 *To cook couscous: In a medium saucepan, bring 1½ cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.

Nutritional Information

1 cup shrimp mixture and 3/4 cup rice: Calories 340 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 170mg; Sodium 330mg; Total Carbohydrate 39g (Dietary Fiber 5g, Sugars 4g); Protein 31g % Daily Value Vitamin A 20%; Vitamin C 60%; Calcium 10%; Iron 30% Exchanges 2 Starch, 3 Very Lean Meat, 1/2 Fat Carbohydrate Choices 2 1/2