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Quinoa Shrimp Stir-Fry



Some Quinoa basics:

  • 1 cup raw quinoa = 3 cups cooked quinoa
  • Quinoa cooks in approximately 20 minutes
  • Rinse your quinoa before and allow enough time for it to drain completely
  • Medium-low heat produces better result
  • 1 part fresh quinoa require 1.5 equal parts liquid
  • For best result, use some type of broth as your base – NEVER USE WATER
  • Allow time for quinoa to cool after cooking and always fluff with a fork

Quinoa Ingredients

What you will need:

  • 2.5 cups raw quinoa
  • 2 cups chopped carrot and peas mix (frozen or canned works just fine)
  • 1 cup chopped mushrooms (optional)
  • 3.75 Cups Chicken or Beef Broth
  • 2 tablespoon butter – Divided
  • 2 cups raw shrimp ( Cleaned and deveined)
  • 3 tablespoons Coconut oil (substitute olive, peanut or vegetable oil)
  • 2 cloves of Garlic – Finely Minced
  • 1 teaspoon dried pepper ( ata gigun)
  •  2-3 cubes Maggi*
  • Salt to taste

**Note: If you do not have broth, boil 3.75 cups of water with 1 cube maggi, salt and your favorite spices.


Cooking the quinoa

  • Start by generously washing the quinoa under running water, you want to get rid of as much “top foam” as possible. Pour the washed quinoa into a colander (sieve) and allow to rest for 10-15 minutes (this is to get rid of excess water)



  • Place a pot with a tight fitting lead on high heat, add in the broth. Cover and bring to a rolling boil. Add in one part butter and quinoa. Stir. Cover the pot and reduce the heat to medium-low. Cook for 15-20minutes. Remove from heat and set aside to cool (uncovered)




Making the Stir-Fry

  • Season the shrimp with some salt and pepper. Set aside
  • Heat up the coconut oil in a large pot or wok. Add in the minced garlic and stir fry until fragrant. Add in the shrimp and cook for about 1 minute.
  • Stir in pepper. Add maggi and salt.
  • Stir in the peas and carrots
  • Fluff the cooked quinoa with fork, add quinoa into the pot. Add in the left over butter . Stir fry for 1-2 minutes




Your stirfry is ready to serve.  Ours was served with Chicken Paprika

quinoa - how - perfect - nigeria - buy


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Spice Crusted Sweet Potato Wedges (Tested)





3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder


Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Lamb Souvlaki




Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source :

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Spicy Falafels





  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten


Large pan, large mixing bowl, fork/potato masher


  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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