Recipe By: Sweetphi
By Sweetphi
Sweetphi
Sweetphi Hi there and welcome! I'm Philia, aka Sweet Phi. I love sharing the sweet and savory recipes I create in my kitchen, and love to feature farm to fork ingredients. I love hearing your feedback, so comment away, share your reader recreations, or shoot me a quick email at [email protected]
Recipe By: Sweetphi
By Sweetphi
Sweetphi
Sweetphi Hi there and welcome! I'm Philia, aka Sweet Phi. I love sharing the sweet and savory recipes I create in my kitchen, and love to feature farm to fork ingredients. I love hearing your feedback, so comment away, share your reader recreations, or shoot me a quick email at [email protected]
Ingredients
1 Tablespoon coconut oil (or cooking oil of choice)
1 Tablespoon fish sauce
½ teaspoon sesame oil
½ small onion, chopped (about ½ a cup)
2 bell peppers, sliced
2 large carrots, cut into matchsticks
½ teaspoon ground ginger
1 teaspoon salt
3 garlic cloves, minced
1 cup lite coconut milk (if using canned, make sure to shake the can well)
2 cups chicken stock
1½ cups uncooked quinoa, rinsed and rained
1 pound raw jumbo shrimp, peeled, deveined and tail off
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
½ of a lime, cut into pieces
handful of cilantro for garnish, chopped (optional)
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