Quinoa Shrimp Salad

For the quinoa:
In a medium saucepan, combine the quinoa, chicken bouillon, and water. Bring to a boil, then turn down to low and simmer, covered, 15-20 minutes, stirring periodically. Remove from heat.

For the shrimp:
While the quinoa is cooking, begin preparing the shrimp. In a small bowl, mix together the frozen shrimp, melted butter, and lemon juice. Cover a baking sheet with foil, pour shrimp mixture on top, and salt and pepper. Broil for 8-10 minutes, or until well done.

For the vinaigrette:
Combine the dressing ingredients in a container with a tight-fitting lid; shake well.

To assemble the salad:
In a medium mixing bowl, combine the shrimp, quinoa, and the salad ingredients. Pour the vinaigrette over the top and mix (you may not use it all). Add salt to taste.

This salad can be enjoyed warm or cold. Yum!