Got this recipe from a web site call YanuQ Cooking in Peru (http://www.yanuq.com/english/recipe.asp?idreceta=849). The amount of quinoa in the recipe is way to much and you could use one-third and have plenty to spare. The brinning of the shrimp gives them a nice firm texture and is a key step in the recipe. It took way more than 3 minutes a side to brown the shrimp. We probably should have given the shrimp a little more time to shed their cooler chill and the oil to get a little hotter. Finally, I don't know why the recipe calls the dipping sauce "Orange and Honey Syrup", given that it doesn't contain any honey and having boiled it down by two-thirds it was still not syrupy.
Quinoa, what a quonsept!
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