Sweet Ginger Quinoa…

This has to be one of the yummiest recipes that I’ve made in a really long time…and it tastes even better the next day…all the flavours seem to blend well so it makes for great take-to-work left overs!!  I recently came across Charmaine Broughton-Dunn’s “Recipes of the Month” section of The Running Room Magazine (which is a free Canadian publication)…and then I found Charmaine’s “MarathonMom.ca” page on facebook which I thoroughly enjoy……what an inspiring woman indeed!!  Charmaine’s recipe goes as follow (and what I love about this recipe is how adaptable it is…both in terms of portion size and type of protein added):

  • 1/2 cup (125 mL) quinoa
  • 1 tbsp vegetable oil
  • 1/2 cup (125 mL) finely diced onion
  • 1 tbsp (15mL) minced fresh ginger root
  • 1 tsp (15 mL) EACH finely grated lime zest and minced garlic
  • 1/2 tsp (2 mL) cracked fresh pepper
  • 1 lb /500 g large shrimp, deveined and tail left intact (about 30 shrimp)
  • 1/4 cup (60 mL) fish stock or chicken stock
  • 2 tbsp ( 30 mL) fresh lime juice
  • 1 tbsp (15 mL) liquid honey
  • 1/2 cup (125 mL) diced red pepper
  • 1/4 cup (60 mL) chopped fresh dill

Cook quinoa according to package directions.  Set aside.  Heat oil in skillet over medium heat.  Cook onion, stirring for 2 to 4 minutes until lightly brown.  Add ginger, lime zest, garlic and pepper.  Cook for about 30 seconds, stirring until ginger and garlic are fragrant.  Add shrimp, stock, lime juice and honey.  Cover and cook for about 5 minutes, stirring once (scraping any bits from bottom of pan), until shrimp are pink and cooked through.  Remove from heat.  Toss prepared quinoa with shimp mixture, dill and peppers.  Make 4 sersvings.

**how I’ve adapted Charmaine’s recipe due to household food allergies:  well first of all I double the amount of quinoa so there’s guarenteed leftovers!!  I substitute the shrimp with about 2/3 cups of cubed firm tofu and I use vegetable stock instead of fish stock…and unfortunately yesterday I couldn’t find fresh dill!!

Nutritional information provided  by Amy Snider, PHEC

  • Per serving:
  • calories 188
  • fat 5 g
  • protein 20 g
  • carbohydrates 23 g
  • fibre 2 g
  • sodium 122 mg



“Be humble for you are made of earth.  Be nobble for you are made of stars.”  ~ Serbian Proverb


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