1 tsp pepper crushed red flakes.
3 tsp crushed garlic.
2 cups quinoa fusilli cooked, warm or even wild rice.
3 tsp chopped cilantro
2 tbsp olive oil.
1/2 tsp sea salt.
1/2 Red onion chopped cup.
1 1/2 to 2 quartered Brussels cups sprouts.
1 lb jumbo cooked shrimp.
12 to 14 stalks of asparagus, trimmed and chopped.
Two heads bok baby Choy, bottoms removed.
Heat olive oil in nonstick skillet. Stir-fry onion for 4 minutes on medium heat. Add garlic and fry for one minute. Add sea salt, red pepper flakes, sprouts, cilantro, and asparagus. Continue cooking until veggies are soft. Add shrimp and bok choy and keep cooking on a high, medium heat until shrimp heats through.
Serve over wild rice or quinoa pasta.