Healthy & Delicious! Mediterranean Quinoa Salad with Shrimp

Ingredients

Marinade & Dressing
• 2 large cloves garlic, chopped
• ¼ cup shallots, chopped
• ¼ cup white wine vinegar
• 2 lemons, zest and juice
• 1 cup olive oil
• 2 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1 ½ lbs raw shrimp (51-60 count medium peeled)

Salad
• 2 ½ cup quinoa (uncooked)
• 3 Tbsp fresh basil, chopped
• 3 Tbsp fresh mint, chopped
• 3 Tbsp fresh Italian parsley, chopped
• 1 red bell pepper, chopped
• 1 ½ cup Kalamata Olives (pitted, sliced in half)
• 1 ½ cup yellow cherry tomatoes, cut in half
• 6 cups baby kale

Instructions

Marinade & Dressing
• In a blender add remaining ingredients and process until smooth.
• Pour ½ cup over shrimp and toss to combine.
• Set aside to marinate. Reserving remainder for dressing.

Salad
• Cook quinoa according to package directions.
• Spread out on sheet pan and let cool.
• Heat a large skillet on high heat.
• Remove shrimp from marinade and add to skillet.
• Cook for 5-6 minutes turning occasionally until shrimp are pink and opaque.
• Remove from skillet and let cool.
• In a large bowl combine quinoa, shrimp and remaining ingredients.
• Dress to taste with reserved dressing.