Coconut Lime Quinoa with Shrimp & Garlic Broccolini

Makes 4 servings

1 cup Quinoa

1 cup water

¾ cup coconut milk

2 limes

⅓ cup Coconut flakes

2 cloves of garlic

2 Tbs olive oil

1 tbs butter

I bunch of broccolini

20 deveined raw shrimp

Salt and Pepper to taste


The Quinoa:

First Rinse 1 cup of quinoa in a fine strainer, set aside. Drizzle a little olive oil into a pan and turn on medium heat. Pour quinoa into pan and stir until most of the moisture has evaporated. Pour water and coconut milk and pinch of salt into pan and stir. Bring to a boil, then cover and simmer for 15 minutes. While that cooks, get out a small pan and pour in coconut flakes. Sauté on medium heat till they toast to a nice golden brown. About 3-5 minutes. Set aside in a bowl.

After 15 minutes is up, check the quinoa and fluff it with a wooden spoon. Take the lime and zest it into the the quinoa (how much you do depends on how strong you want the flavor) squeeze half the lime into the mix and stir. Take about ¾ of the coconut flakes and stir into the quinoa. Set aside.



Trim the stems of the broccolini to about 3 inches. In a medium pan, sauté the broccolini with about a tablespoon of olive oil or oil of choice, and finely chopped clove of garlic. Cook on medium heat, stirring occasionally till the broccolini is cooked through, but a tad crispy on the outside, about 10 min. Cover and set aside.



In a medium pan melt 1 tablespoon of butter, then add crushed clove of garlic, and sauté till fragrant. Add shrimp and sauté till cooked, about 10 min. Squeeze the other half of lime on the shrimp. Done



Scoop quinoa onto plate or bowl, then place broccolini on top. Add shrimp, then use the rest of coconut flakes to sprinkle on top, zest the rest of the lime, and drizzle a little more lime juice to top it all off. Fin!



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