Total time: 30 minutes
Cook quinoa according to package.
While quinoa cooks, sauté peppers in 1 T coconut oil
Prepare other ingredients (chop onions, dice tomatoes, heat black beans and corn)
Sauté garlic in remaining coconut oil. Add shrimp and cook until just pink and tinder. Sprinkle with Greek Seasoning.
Arrange bowls with your favorite toppings! Squeeze lime juice over top.
About the Contributor: Nicole Brooker earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health and disease prevention. She is currently an adjunct professor at Columbia International University where she developed and wrote the curriculum for a Health and Nutrition Minor. She is currently earning clinical hours toward the Certified Nutrition Specialist (CNS) credential under Kim Ross's supervision.