Sofrito Shrimp and Quinoa – Tonita's Kitchen

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon butter or olive oil
• 16 oz Tonita’s Cuban Sauce, spicy or mild
• 1-bag, 24-36 count of frozen or fresh Wild Alaska shrimp, rinsed, peeled, and deveined with tail
• ½ of medium green pepper, chopped in ¼ size pieces
• ½ of medium red pepper, chopped in ¼ size pieces
• ½ of red onion, chopped in ¼ size pieces (optional)
• 1 bay leaf
• 1/4 cup cilantro for garnish