Shrimp Quinoa Salad Bowl

I can honestly say that if I add shrimp to almost any dish, my family will eat it!

This recipe is one that I will definitely be adding to the weekly rotation.  It is super simple and super tasty! Quinoa is an incredibly healthy option for incorporating whole grains into your diet.  In this salad, it adds the perfect texture to keep it interesting and TASTY!!!! Did I say yet that this was Yummy???

Prep Time: 5 minutes
Cook Time: 20 minutes
Yields: 4 servings
Serving size: 2 1/2 cups

Ingredients
2 Tbsp of Extra Virgin Olive Oil
3/4 cup of dry quinoa
2 cups reduced sodium chicken broth
2 small summer squash halved and quartered
2 small zucchini halved and quartered
2 cups of tomatoes (I use cherry tomatoes)
6 cups spring mix
1 lb cooked shrimp
1 lime juiced
1/2 cup fresh cilantro
pinch of salt
pinch of pepper

Instructions

1.  Rinse dry quinoa in a mesh strainer with cold water.  Over medium heat, heat 1 Tbsp of olive oil in a medium saucepan.  Add quinoa and toast 2 to 3 minutes until quinoa is golden brown.
2. Add chicken stock to quinoa and bring to a boil.  Cover and simmer for ten minutes until all of the broth is absorbed.
3. Meanwhile, in a saute pan, heat 1 Tbsp of olive oil and saute zucchini and squash until slightly tender,  6-8 minutes.  Add the squash mixture to the quinoa. 
4. In a bowl, add the spring mix.  Spoon the quinoa mixture over this.  Top with tomatoes and shrimp, lime juice, cilantro, salt and pepper. 
5. Optional: The original recipe used Balsamic Vinaigrette and feta cheese instead of the lime and cilantro.  
6. This salad can be eaten warm or cold. It is delicious both ways!