Quinoa is a great endurance food and high in protein, vitamins and minerals. It's a great gluten free grain. Combined with shrimp, this is a super-protein appetizer or serve with vegtables for a complete meal.
Put the quinoa into a fine strainer, and run water through it until the
water is clear and no longer sudsy. In a 2-quart pot, bring the water to a boil.
Stir in the wet quinoa and simmer over low medium heat uncovered until done, about
12 minutes for white, or 15 minutes for black. Quinoa is fully cooked when the
germ has separated from the grain. It looks like a small white "C" shape surrounding
each grain. If any excess liquid remains, pour it off and raise the heat to quickly
boil off the rest. Stir in the salt.
1 cup shrimp, chopped 2 eggs, beaten 1/4 cup onion, chopped 1 tsp salt 1 1/2 tsp. ground ginger
Combine ingredients. Mix well and form into 1-inch
balls. Pan fry in ghee or coconut oil until golden brown. You may have to add
a little flour to keep balls together. Dipping sauce may be made by combining
1/2 C tamari, 2 TB rice vinegar or cider vinegar and 3/4 C water. These croquettes
can be served as an appetizer or side dish.
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