2 tablespoons olive oil

1/2 cup chopped red onion

3 teaspoons crushed garlic

12 to 14 asparagus stalks, trimmed and chopped

1.5 to 2 cups quartered Brussels sprouts

3 teaspoons chopped cilantro

1 teaspoon crushed red pepper flakes

1/2 teaspoon sea salt

2 heads baby bok choy, bottoms removed

1 pound extra- large cooked shrimp

2 cups cooked quinoa fusilli, warm, or wild rice

Heat the olive oil in a large nonstick skillet. Stir- fry the onion for 4 minutes

over medium heat. Add the garlic and saut. for another minute. Add

the asparagus, sprouts, cilantro, red pepper flakes, and sea salt. Stir- fry

until the vegetables are crisp- tender.

Add the bok choy and shrimp and continue to cook on medium- high

heat until the shrimp is heated through.

Serve over quinoa pasta or wild rice.