Recipe of The Day: Curry and Quinoa

Curried Shrimp w/ Spinach and Chickpeas

(*served over Quinoa)



I LOVE curry! Cooking with spices is an awesome way to change up recipes and add flavor to your healthy menu. I also discovered that I can cook quinoa in my rice cooker! HOORAY! Why am I so excited about this?! I will tell you. Quinoa (pronounced 'keen-wa') is another super food from my power list. Unlike brown rice, quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. It also contains TWICE the fiber other other grains. It also contains lysine, iron, magnesium, riboflavin, and manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals. To top it off, it is gluten-free! This recipe was husband tested and APPROVED! It was easy and so satisfying. I ate an entire bowl. I'm not a huge fan of heat, but Chris told me that adding Sriracha sauce was the key to this dish. Either way, you will NOT be disappointed!

What you will need: 1 sliced onion or 6 garlic cloves (diced), 1 Tbsp olive oil, 1 Tbsp curry powder, 1 lb medium sized shrimp (tails removed), salt, pepper, 1 cup PLAIN Greek yogurt (I used vanilla on accident once. Not my finest kitchen moment *BLAH*), 15oz can chickpeas, 2 cups fresh spinach

* 2 cups brown rice or quinoa for serving

* Sriracha sauce for added heat

Add 2 cups of quinoa to rice cooker and add 3 cups of water. Cover and set to cook (it does the rest for you). In a large sauce pan, saute onion or garlic in oil until it begins to soften and brown (I didn't use onions because both of my kids get upset tummies from it when I am breastfeeding). Add shrimp and curry powder to pan and cook until shrimp starts become pink colored and boils down (it will get a little watery). Stir in yogurt and stir for 1 minute until well blended. Season with salt and pepper. Add spinach and cook on medium heat until it is completely wilted and mixed into sauce. Add drained chick peas. Stir sauce and let simmer on low until it starts to thicken. Remove from heat and serve over brown rice or quinoa. Hope you enjoy it as much as we did :)