Curried Quinoa Noodles

So I am ADDICTED to 2 recipe sites. Jamie Oliver (of course! Because he's AMAZING! Can I get a WOOP WOOP?! and Food and Wine! 

I usually don't have to alter too much on most of Jamie's stuff since he is usually very healthy overall, but with Food and Wine, there's usually a little more changes that need to be made. 

So this is MY version of one of my fave food and wine site recipes. I only altered a few ingredients. Unfortunately the original is no longer on line since the original recipe is from 2002 ( I promised I checked!!). If you can find it, good for you! LOL. It was called Singapore - Style Macaroni and it was in the May 2002 edition of Food and Wine Magazine. But here is my "tuned up" version:

CURRIED QUINOA NOODLES

Ingredients:

2 tbls Tamari
2 tbls dry sherry ( I just use cooking sherry)
3.5 tsp curry powder
2 tsp organic cornstarch
2 tsp coconut sugar
2 tsp sesame oil

4 boneless/skinless chicken thighs cut into 1/2 inch pieces
1 lb med shrimp - shelled/de-veined cut in 1/2
1 lb quinoa macaroni Noodles (I buy GO Quinoa brand) 

2 tsp coconut oil
2 garlic cloves minced
1 tbls freshly grated ginger (Tip: I always keep mine in the freezer- makes for easy grating!)
1 large jalapeno seeded and minced
4 green onions - Just the green parts diced
1 large carrot grated
2 tbls oyster sauce
1.5 cups organic low sodium chicken broth
1/4 cup chopped cilantro

Method:
 I'm a medium bowl combine your tamari, Sherry, curry powder, cornstarch, coconut sugar, and sesame oil . Season it with a pinch of sea salt and pepper .  Mix well. Pour  about 2 tablespoons of the  marinade into a smaller bowl . 

 Add the chicken to the medium bowl and stir to coat well with the marinade. At the shrimp to the smaller bowl and coat with the marinade . 
 Cover the chicken and shrimp and refrigerate for at least 20 minutes .

 In a medium pot of boiling water and cook your quinoa macaroni until al dente.

 In a large skillet heat 1 teaspoon of the coconut oil, add the marinated shrimp season with a pinch of sea salt and cook over moderately high heat stirring until your shrimp is cooked through, about two minutes .  Transfer to a plate and Set aside.

 Next add the remaining teaspoon of coconut oil and the marinated chicken and season with a pinch of sea salt.  Cooking your chicken over moderate heat stirring until it's lightly browned,  about four minutes or so .  Then add the ginger, jalapeños, carrots, garlic, and green onions stirring in till it's all fragrant about another 3 to 4 minutes. Then add your oyster sauce and stir well .  Add your chicken stock and simmer for a few minutes then toss in the macaroni and the shrimp and stir until heated through .  Add half the cilantro and stir in.  And transfer servings to a plate immediately to be served !  Top with a pinch of remaining fresh cilantro . Enjoy! 

Serves 8 (1 Portion = 2-Yellows, 1-Red, 1/2 Tsp)

 We wish you happy healthy eating !