Recipe

Rinse and drain quinoa well. (Excess moisture will evaporate in the pan as it toasts.) Place a large, dry skillet over medium-high heat for a few minutes. When it is warm, add the quinoa. Stir the grain to allow moisture to evaporate and to prevent burning; cook for 5 to 7 minutes or until toasted. Reserve.

Add the hot broth and bring mixture to a boil. Reduce heat to medium-low, cover and cook until all the broth has been absorbed and the quinoa has taken on a transparent look, about 15 to 20 minutes. Keep warm. Heat oil over medium heat. Add onion and cook, stirring often, for 5 minutes or until softened, adding a little more oil if necessary. Add garlic and chili and cook for 5 minutes in a large skillet. Add tomatoes and 1/2 cup (125 mL) of their juice and sugar. Season to taste with salt and pepper. Bring to a simmer and add okra. Stir gently to combine well. Cover, simmer for 10 to 15 minutes or until okra is tender. If sauce is very thick, add a little more tomato juice.

Pat shrimp dry and nestle them into the hot tomato mixture. Cook, turning as necessary, until the shrimp turns pink and begins to curl. Place a portion of the toasted quinoa on a plate. Make a shallow well in the centre and spoon a portion of the okra, tomato and shrimp mixture into it. Scatter fresh coriander over each serving.

Makes 4 servings.

More Information

Tip:

Remember to use rubber gloves when handling chilies and avoid contact with your face. No okra? Try using broccoli florets instead.

Fast & Easy:

30 minutes or less (prep and cooking time).