I did not ever think I would have three kids. I thought anyone that had more than two kids was a little wacky. Right after I pushed Sawyer out I was expecting this wave of relief. A “fewf, last time I am going to have to do that” feeling. It didn’t come. When I mentioned number three to my husband he was on board. What?! I thought he would be the voice of reason. There are about 1000 reasons not to have three kids: money, space, time, sanity. But there was one reason to have another. The whisper in my ear that told me our family wasn’t complete. I tried to ignore it, wave it off, bargain. Nothing worked. This little human has been whispering in my ear for a while and finally got it’s way. It is already killing me that I don’t know the sex. I am fully prepared for boy number three. How cute would that be? Three little blond boys all in a row. The trouble they could get into together. A girl would be a wild, wild surprise.
I have been feeling not so great. Worst yet. I thought baby number three, I am a pro now. Yeah, not so much. I am nauseated, slow moving, tired and blah. I have lost my spark. I know it will return, but at this point I don’t feel a whole lot like me.
Anyways, I made this a while ago and fell hard: Pineapple and Shrimp Fried Quinoa. Sounds good right?
1 cup quinoa, well rinsed
1 cup coconut milk (reduced fat coconut works well too)
1 cup low sodium chicken or vegetable stock
1 tablespoon oil
1/2 pound shrimp (I used ocean wise Pacific shrimp) or chick peas
1 tablespoon garlic, finely chopped
1 tablespoon ginger, grated
1 red pepper, diced
1 cup pineapple, cut into small pieces (or you can used canned pineapple tidbits)
1 egg, lightly beaten (not for me)
1 cup peas
1/4 cup peanuts or cashews
2 teaspoons curry powder
2 tablespoons fish sauce (or soy sauce for vegetarian)
1/2 lime, juiced
1 handful cilantro, chopped
- Bring the quinoa, coconut milk and stock to a boil in a medium saucepan, reduce the heat and simmer covered until the liquid is absorbed, about 15-20 minutes.
- Heat the oil in a wok or large pan over medium high heat.
- Add the shrimp, garlic, ginger, pepper and pineapple and sauté until the shrimp is almost cooked, about 3 minutes.
- Add the egg and cook, stirring for a minute.
- Add the quinoa, peas, peanuts, curry powder and fish sauce and cook for 5 minutes.
- Remove from heat and mix in the lime juice and cilantro.