Shrimp Fra Diavolo

1  cup		quinoa
2  cups		water
1-1/2  tablespoons		olive oil
1  lb.		large shrimp
1/4  teaspoon		sea salt
1  pinch		freshly ground black pepper to taste
1  cup		red bell pepper, thinly sliced
1  piece		red onion, halved lengthwise and thinly sliced
2		cloves garlic,s minced
14-1/2  ounces		diced tomatoes with basil and garlic
1/4  teaspoon		crushed red pepper
2  tablespoons		fresh parsley, chopped for garnish

Tip: For nutritional information on all the ingredients in Shrimp Fra Diavolo just click on each ingredient name. Then adjust the serving size for any Shrimp Fra Diavolo ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a meduim saucepan, place quinoa and water and bring to a boil.
Reduce heat to low, cover and simmer until water is absorbed and quinoa is fluffy and tender, 10 to 15 minutes.
Heat 1 tbsp oil in a large skillet over meduim heat.
Add shrimp, season with salt and black pepper and cook until opaque in center, about 2 minutes per side.
Transfer to a bowl and set aside.
Heat remaining oil in same skillet and add red bell pepper, cook, stirring frequently, for 5 minutes.
Add onion and cook for 4 minutes, then garlic for 1 minute, stirring constantly.
Add tomatoes and creushed re pepper, stire well.
Add shrimp and simmer until heated through, 1 minute.
To serve, top quinoa with shrimp mixture and sprinkle with parsley.