2 cups quinoa noodles
1 lb shrimp
1/8 teaspoon black pepper
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves
1 cup tomato sauce
½ teaspoon Sandra’s Spice
1 teaspoon garlic finely chopped
2 cups zucchini chopped
2 cups squash chopped
½ cup sweet peppers sliced
3 scallions roughly chopped
1 teaspoon parmesan
1 tablespoon mixed almonds and walnuts
¼ cup fresh parsley finely chopped
Start by following directions on the quinoa noodles package.
In sauté pan over medium low heat lightly coat with lemon oil. Add shrimp, black pepper, oregano, thyme, and stir until shrimp start to turn pink top and bottom. Add zucchini, squash, tomato sauce, Sandra’s Spice, garlic, and stir until ingredients are coated with tomato sauce. Cover over low heat until shrimp are cooked approximate 4-6 minutes depending on size of the shrimp.
Before serving add sweet peppers, scallions and stir in. Garnish with parmesan, nuts and parsley. Serve quinoa noodles in separate dish and garnish with parsley and parmesan cheese.