Shrimp & Quinoa Bowl
(Serves 3)Bring quinoa, low sodium broth and bay leaf to a boil.
1/2 cup red quinoa
1 cup water
3/4 teaspoon low sodium chicken bouillion
1 bay leaf
Reduce to a simmer, cover and cook 15 minutes until liquid is absorbed. Remove from the heat.
Saute oil, garlic and peppers in a separate saucepan.
1 teaspoon oil
1 garlic clove, minced
2 sweet peppers, diced
Add diced tomatoes and cook 5 minutes.
1 16 oz. can no added salt tomatoes, diced
1/4 cup kalamata olives, diced
Lay the shrimp evenly over the sauce.
8 ounce shrimp, tail on, peeled and deveined
Cover and cook 5 minutes. Toss in green.
1 cup power greens.
Cook another minute.
Serve with quinoa.
(Serves 8)In food processor, mix flours, baking powder, sugar and salt.
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
Cut in buttery spread.
5 tablespoons Earth Balance Buttery Spread
Add dried fruit and pulse to cut.
1/3 cup (I used prunes and apricots)
1 1/4 cup skim milk
Portion with 3 ounce scoop onto un-greased baking sheet. Bake at 425 F. for 10 minutes, then reduce heat to 350 F. and bake another 15 minutes.
To assemble scones, slice in half. Layer with sliced strawberries, sweetened with sugar, and whipped topping.
2 strawberries per scone
1/2 teaspoon sugar per scone
1/4 cup dream whip
Garnish with a whole strawberry each.