Pineapple and Shrimp Fried Quinoa

Ingredients

• 2  bird eye chilies sliced
• 1 handful cilantro leaves chopped
• 1 cup coconut milk 
• 2 teaspoons curry powder 
• 1  eggs lightly beaten for vegan (omit )
• 2 tablespoons fish sauce for vegetarian (or soy sauce )
• 1 tablespoon garlic finely chopped
• 1 tablespoon ginger grated
• 2  green onions sliced
• 0.5  juice of lime 
• 1 tablespoon oil 
• 0.3 cup peanuts 
• 0.5 cup peas 
• 1 cup pineapple cut into small pieces
• 1 cup quinoa rinsed well
• 0.3 cup raisins 
• 0.5  bell pepper diced red
• 2  shallots diced
• 0.5 pound shrimp peeled for vegetarian (omit )
• 1 cup vegetable broth 

Equipment

• frying pan
• sauce pan
• wok

Directions

1. Bring the quinoa, coconut milk and broth to a boil in a medium saucepan, reduce the heat and simmer covered until the liquid is absorbed and the quinoa is tender, about 15-20 minutes.
2. Heat the oil in a wok or large pan over medium high heat.
3. Add the shrimp, garlic, ginger, chilies, pepper and pineapple and saute until the shrimp is almost cooked, about 3 minutes.
4. Add the egg and cook, stirring for a minute.
5. Add the quinoa, peas, raisins, peanuts, curry powder and fish sauce and cook for 5 minutes.Taste test and remove from heat mixing in the lime juice, green onions and cilantro.