QUINOA AND SHRIMP WOW!!!!!!ENJOY DAN:

                  QUINOA AND SHRIMP SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup quinoa

2 cups water or vegetable broth

1 tablespoon olive oil

4 ounces snap peas

1 red bell pepper, cored and seeded

4 garlic cloves, minced

1 onion, diced

8 spears asparagus, trimmed and cut into 1-inch pieces on the bias

10 portabella mushroom. Sliced

1/4-cup dried soup cherries

1 pound uncooked shrimp, peeled and deveined

1 cup coconut milk

3 tablespoons lemon juice

Salt and pepper to taste

DIRECTIONS:

1.   Place quinoa in a fine sieve and hold under cold water.

2.   Drain.

3.   Bring two cups of water to a boil in a sauce pan.

4.   Stir in quinoa and bring to a boil again.

5.   Reduce to low, cover and simmer for 15 minutes.

6.   Meanwhile, heat the olive oil in a skillet over medium-heat.

7.   Stir in onion and cook for 3-4 minutes.

8.   Add garlic, snap peas, and red pepper and sauté for 4 more minutes.

9.   Add asparagus, mushrooms, sour cherries, coconut milk, and cook another 2 minutes.

10.                Stir in shrimp, and cook until they are no longer pink.

11.                Stir the lemon juice into the quinoa, and then toss the quinoa with shrimp and vegetable mixture.

12.                Season with salt and pepper to taste.

ENJOY DAN:                             BON-APPETITE!!