Shrimp and Quinoa Salad

Into a pot, drizzle a tablespoon of extra virgin olive oil and add the 1/2 cup of quinoa. Toast the quinoa on high for 2-3 minutes, stirring as it cooks. Pour in a cup of water, cover the pot, and reduce the heat to low once it comes to a boil. Cook for 15 minutes.

While the quinoa cooks, quickly defrost the frozen shrimp by running it under cool water for a minute or so. (I like to take a short cut by buying frozen shrimp that has already been peeled and de-veined). If your shrimp hasn’t been peeled and de-veined, do so now. Pat it dry and put it into a bowl. Season the shrimp with salt and pepper to taste, the herbs de Provence, the zest of 1 lemon and the minced garlic.

In a skillet over medium heat, heat up the tablespoon of oil from the sun-dried tomatoes. Then add the shrimp and cook on medium heat until pink (2-3 minutes each side). At the very end add the juice of half a lemon.

For the vinaigrette, mix together the zest and juice of 1 lemon and 1/4 cup extra virgin olive oil with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Construct the salad in a large bowl. Mix the cooled quinoa with 2 cups arugula, the chopped sun-dried tomato, the diced avocado and the shrimp (which you can leave whole or chop into smaller pieces). Stir in the vinaigrette.

I added a little shredded Parmesan cheese to mine.