This easy shrimp salad with quinoa and vegetables makes a delicious and healthy lunch or dinner. Fresh herbs like basil and mint add lots of bright flavor - we also love it with cilantro, so use what you have on hand.
Cook the quinoa in a little olive oil in a
pot for 1-2 minutes, then add the water. Once the water comes to a boil, lower
the heat, cover and cook for 10 minutes.
Turn off the heat and let the quinoa sit,
covered, for other 10 minutes. Remove the lid, puff the quinoa with a fork and
allow it to cool.
Meanwhile, sauté the onions, garlic and
zucchini until softened. Allow to cool.
Poach the shrimp in boiling water for 3
minutes, then add to a bowl of iced water to stop them from cooking further.
After a few minutes, drain the shrimp.
Mix all the ingredients in a bowl and
season with olive oil, balsamic, vinegar, salt and pepper.
