3/4 cup uncooked quinoa, rinsed
1 1/4 cups of water
juice of 1 lime
2 cloves of garlic, chopped
2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp extra virgin olive oil
1 lb of thawed shrimp
3 cups of chopped mixed bell peppers (I used red, green, and yellow)
zucchini and mushrooms (optional)
1 tomato, chopped
1 cup onion, chopped
3 green onions, chopped
1. Cook the quinoa according to package instructions. After cooking, add 1 tsp. chili powder, 2 cloves garlic, and lime juice.
2. Combine the rest of the chili powder, cumin, garlic powder in a bag. Place the shrimp inside and coat evenly.
3. Heat a skillet and add the olive oil. Add the vegetables and saute for 10 minutes. Add the shrimp to the vegetables on the skillet and cook on medium heat for 10 minutes, stirring occasionally. Top the quinoa with the shrimp.