1 C. uncooked quinoa (available at health food/organic stores)
1 lb. cooked medium shrimp (peeled and deveined)
1 yellow or red bell pepper, seeded and diced
3 T. chopped fresh cilantro
2 green onions, minced
2 T. rice wine vinegar
1 T. sesame oil
Salt and ground black pepper

Combine quinoa and 2 C. of water in a medium saucepan. Set pan over high heat and bring to a boil. Reduce heat to low, cover and cook 10 minutes until liquid is absorbed and quinoa is translucent. Meanwhile combine remaining ingredients except salt and pepper in a shallow pan and heat over low — just to warm through. Remove quinoa from heat and stir in shrimp mixture. Season to taste with salt and black pepper.

Yield: 4 servings
Serving size: 1 1/4 C.

Calories: 281
Fat: 6g
Fiber: 4g