½ cup of cooked parboiled rice (white or brown) or leftover quinoa
¼ cup shredded beets
¼ cup of shredded squash (or carrot)
1 or 2 diced green onions
¼ diced avocado
¼ cup of salsa
1 fresh lime or lemon wedge
Salt and pepper to taste
Directions
In a medium pot, cook rice or quinoa as instructed and set aside.
In a medium frypan, heat avocado or sunflower oil. Add chopped garlic and heat until you can smell the aroma.
Add precooked frozen shrimp and chopped ginger, chili powder, salt, cayenne pepper and jalapenos and sauté on medium-high until shrimp are lightly browned. *If using frozen uncooked shrimp, cook at high heat in above mixture.
Once cooked, add in sesame seeds until browned and juices are soaked up.
In a person-size bowl, add rice, sautéed shrimp, shredded beets, shredded squash or carrot, green onions, avocado, salsa, fresh lime or lemon, and salt and pepper to taste.
