Rainbow Shrimp Quinoa

This was one of those last-minute meals, where I realized that I needed to make a meal quick and I could only use the stuff on hand.  So here is what I came up with after brainstorming while looking through the fridge, freezer, and pantry....

Here's what you need:

1 C quinoa

2 C water

1/2 lb shrimp, thawed

1/4 C fresh green bell peppers, chopped

1/2-3/4 C fresh red/ yellow/ orange peppers, chopped

1/3 C fresh broccoli, separated in small pieces

1 onion, finely chopped

3 garlic cloves, minced
1/2 tsp. fresh ginger grated

1 tsp. Turmeric

1 tsp. salt

3 Tbsp. oil

In a medium sauce pan, heat water to boiling.  Add quinoa and oil.  Cover and let simmer for 15 minutes, until quinoa is fluffy.  Remove from heat.  

To thaw off shrimp, run over luke-warm water in a strainer.

Cut shrimp lengthwise in half., set aside. 

Chop garlic and onion.

Grate ginger.

Cut broccoli into small pieces.

... and chop the peppers, here is everything all together. 

In a skillet over medium heat, add oil and all vegetables. (leave the shrimp out for now)

Cover with a lid. Stir occasionally. As veggies start to soften, add turmeric and salt. This is turmeric.  I will be doing a spotlight about this soon.

It kind of gives everything an orange tint.

When the broccoli is soft, add shrimp.  

Cook until the shrimp is pink, then remove from heat.

Add quinoa to the mixture in the pan and stir.  

Once everything is combined well, serve and enjoy!