Bright Shrimp & Pineapple Quinoa with Garlicky Ginger

Rinse quinoa thoroughly under cold water. Combine quinoa with 3 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let rest covered for 5 minutes, then fluff with a fork.

While quinoa cooks, mince the garlic cloves finely. Peel and grate the fresh ginger. In a small bowl, combine minced garlic, grated ginger, soy sauce, juice of one lime, and cayenne pepper. Set aside.

Cut fresh pineapple into bite-sized chunks, about 2 cups total. Set aside.

Heat 2 tablespoons of sunflower oil in a large wok or skillet over medium-high heat until shimmering. Add shrimp in a single layer and season with salt and black pepper. Cook undisturbed for 2 minutes until pink on bottom, then flip and cook another 1-2 minutes until cooked through. Remove shrimp and set aside.

In the same wok over medium heat, add remaining 1 tablespoon oil. Pour in the garlicky ginger sauce and let it sizzle for 30 seconds to bloom the flavors. Add pineapple chunks and toss gently for 2 minutes until slightly caramelized and fragrant.

Add cooked quinoa and shrimp to the wok. Toss everything together gently until quinoa is coated in the garlicky ginger sauce and everything is evenly combined. Taste and adjust seasoning with extra soy sauce or lime juice if needed na krap.

Divide the bright shrimp and pineapple quinoa into bowls. Garnish generously with fresh cilantro leaves and sliced scallions. Serve immediately with extra lime wedges on the side for squeezing over top.