Chili Coconut Shrimp Fried Quinoa. A healthier and tropical twist to the typical Asian fried rice with a spicy and sweet taste.

Crack fresh young coconut, pour coconut juice in separate container. Scoop out the meat from inside. Cook quinoa as you normally would in sauce pan with the coconut juice. Toast the coconut meat in oven for 10min. Scramble eggs then stir fry with garlic , broccoli, and shrimp. Add chili garlic sauce and a little bit of ponzu.

Clean out the inside of coconut, then fill the veggies and shrimp along with quinoa. Top with toasted coconut pieces and garnish.

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