I created this recipe and loved it…it’s light and perfect for summer.  Enjoy!

Shrimp and Quinoa Salad
Courtesy of Michelle Wilson, LifeStrides

WHAT YOU NEED:
1 cup Red Quinoa – cook according to package instructions
2 Bell Peppers (any color), chopped
1 Zucchini, diced
1 Shallot, diced
Olive oil
24 Shrimp, cooked
2 oz. Feta Cheese
Cherry Tomatoes – cut in 1/2
4 Tbsp. Red Wine Vinegar
1 Avocado, diced into cubes
2 Tbsp. Parsley, chopped

WHAT TO DO:
Cook quinoa according to package instructions. Meanwhile, add olive oil to a sauté pan and warm over medium heat. Add pepper and zucchini and sauté for about 5 minutes, add shallot and lower heat to low, add salt to taste and cook for 5 minutes or until shallot softens. Remove vegetables from pan and set aside. Add more olive oil to pan and add shrimp turning once and cooking until shrimp turn pink (about 5 minutes), remove from heat.
Pour quinoa into a large bowl, add vegetable mixture and shrimp and mix well. Add feta cheese, tomatoes, red wine vinegar and salt and pepper to taste, mix. Just before ready to serve, cut avocado and add to bowl. Sprinkle with parsley. Serves about 4.
VARIATION:
This dish is so versatile! Experiment with different proteins, like chicken. Have veggies that need to be used before they go bad? Add ‘em in! Experiment with different spices – use cilantro instead of parsley for a Mexican flare. Kick up the heat by adding red pepper flakes. Anything goes!