QUINOA SHRIMP PRIMAVERA – WENDY BLANCHARD, M.S.

My daughter, Olivia, and I, created this dinner together!  Remember to use natural and organic ingredients!

1 lb. uncooked shrimp

1 lb. gluten-free Quinoa pasta

fresh baby carrots, cut

fresh green beans, cut

fresh asparagus, cut

fresh red bell pepper, cut

2 oz. Crumbled Goat Cheese

3 T. fresh basil

3 T. fresh garlic

salt and pepper, to taste

Boil shrimp until cooked.  Stir fry with olive oil until pink.  Cook pasta according to directions on the box.  Cook fresh vegetables, and drain.  I used about 1/2 cup of each vegetable. Put veggies back in pot, and add goat cheese, minced garlic and minced basil.   Stir until cheese melts.  Mix thoroughly with shrimp.  Add salt and pepper to taste.  Quick, and easy to prepare.  Gluten, dairy, and sugar free!

To your good health!

Wendy