INGREDIENTS:

1 Box/Bag Organic Red Quinoa - follow directions (I substituted Vegetable Broth for Water)

Chopped Veggies of Choice (I used chopped zucchini and red peppers I had prepared for the week)

Roasted Red Peppers (freshly cut or from jar)

Shrimp (I used pre-cooked frozen from Trader Joe's)

EVOO (Extra Virgin Olive Oil)

Few Dashes Each of Cayenne Red Pepper, Cinnamon, Turmeric, Garlic Powder (or other favorite spices)

Cook Quinoa according to directions. Meanwhile season and  sauté shrimp and roasted red peppers in EVOO over medium heat until soft and tender - about 3 minutes-5 minutes. Spoon shrimp and Red Peppers over Quinoa and enjoy!

Can prepare individual servings and refrigerate leftovers or serves 4-5 people.

Variation with Avocado PICTURED BELOW:

Re-Heated Next Day (Can also enjoy Cold as a Salad) - Chopped Shrimp with Added Avocado (Adds Creamy Flavor, Healthy Fats, More Protein!)