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Saute the pepper and onion in butter or coconut
oil until tender, adding some salt midway. Add
garlic, shrimp, basil, and thyme, stirring
occasionally, til heated through. Add quinoa,
wine, and cheese, stirring to heat evenly. Turn
heat to low. Wait a few minutes for pan to cool
sufficiently, then stir in yogurt. Don't let the
yogurt cook too much, just heat enough to warm it,
and then remove pan from heat. Taste for salt and
pepper.
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