Zesty Thai Coconut Curry with Shrimp and Quinoa

Ingredients

• 1 lb peeled and deveined shrimp, large or jumbo size
• 1 cup quinoa, dry
• 1 can light coconut milk, (13 1/2 oz)
• 1 cup low-sodium vegetable broth
• 2 tbsp red curry paste
• 2 tbsp fresh lime juice
• 2 cups frozen stir-fry vegetables, broccoli, bell peppers, snap peas, carrots
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges, for serving

Instructions

1. 1

   1. Cook the quinoa according to package instructions. Fluff with a fork and set aside.

2. 2

   2. In a large skillet or wok, combine the coconut milk, vegetable broth, and red curry paste. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.