Page 6 - Brain Health Cook Book

LUNCH Serving Size 2-3

Avocado Avocados contain

Shrimp MONO-

UNSATURATED FATS,
Quinoa Bowls supporting the memory and

learning centers of the brain.

DIRECTIONS INGREDIENTS

1. In a bowl, mix together the shrimp, 1 cup quinoa
chili powder, cumin, salt, and 2 cups vegetable broth
pepper. In a skillet, add the olive 1/2 avocado, chopped
oil and shrimp. Cook the shrimp until 1/4 lb shrimp
it is cooked through and pink. 1 tsp chili powder
Salt and pepper - to taste
2. While the shrimp is cooking, bring 1/2 tsp olive oil
the broth to a boil. Stir in the quinoa 1/2 cup red onion, diced
and reduce the heat. Cover and 1 tomato, cut into chunks
simmer until the broth is absorbed,
roughly 15 minutes.

3. Combine all ingredients in a bowl
and enjoy!
Brain Healthy Recipes

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