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1 cup quinoa
1 Tbsp lime zest
¼ cup lime juice
1 tsp minced ginger
1 tsp lemon juice
¼ cup freshly chopped cilantro
red bell pepper chopped
carrots chopped
½ cup yellow corn
¼ lb shrimp
1 Tbsp extra virgin olive oil
peanut oil
1 tsp minced garlic
1 tsp cumin
pinch of cayenne pepper
sea salt, to taste


  1. Prepare quinoa as directed to on box and set aside.  In a medium skillet heat oil and add garlic and ginger.  Saute for 2 minutes.  Add shrimp and cook for 3 minutes on each side until they are no longer opaque.  Add lemon juice, corn, carrots and red pepper and saute until soft.

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