adapted from http://preventionrd.com/
14 oz black bean noddle from costco
1 1/2 Tbsp crushed red pepper flakes
1/4 cup toasted sesame oil
1/8 cup coconut oil
3 Tbsp honey
5 Tbsp tamari sauce
1 1/2 lbs cooked shrimp, peeled and deveined
1 bunch green onions,
chopped 1/3 cup cilantro,
minced 1/2 cup unsalted peanuts
Meanwhile, combine the crushed red pepper and oil in a small sauce pan. Heat the oil over medium-high heat for 3-4 minutes. With a colander, strain out most of the crushed red pepper, reserving the oil. To the oil, add the honey and tamari; whisk to combine. Add shrimp to sauce while pasta finished cooking.
Combine ingredients and cook the pasta and shrimp for an additional 2-3 minutes to absorb the sauce. Remove from heat and top noodles with green onion, cilantro, and peanuts. Serve hot.
*use more or less crushed red pepper depending on your heat preference.
Yield: 7 servings (about 1 1/3 cups each)
1 cup quinoa steamed ( about 2 cups when finished)
1 cup of black beans after soaked and steamed
6 medium-large portabella mushroom caps (save the stems and mince)
2 cloves garlic, minced
1/2 cup onion, diced
1 cup peas
2/3 cup tomato, diced
2 yellow bell pepper (or any color will do!)
. ground black pepper to taste
1/2 tsp. garlic and herb
chipolte, and bbq seasoning to taste
- Preheat oven to 375 degrees.
- In medium sauté pan, heat water and sauté chopped mushroom stems, garlic and onion over medium heat. Add a dash of pepper . Cook for about 5-7 minutes, stirring.
- Add diced tomato, bell pepper, and onion with quinoa and black beans along with pepper, chipolte, bbq & garlic and herb seasoning. . Mix thoroughly and let it finish cooking with the lid on.
- Prepare baking sheet with washed and dried mushroom caps out on sheet and sprinkle with pepper.
- Carefully place some spinach leaves on top and stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.
Adapted from : Made Just Right