Quinoa-Spinach Salad with Shrimp, Strawberries, Basil, Feta & Almonds

Directions

1. Rinse and dry all produce; if spinach isn’t pre-washed, wash it now and pat dry.
2. In a small saucepan, combine quinoa with broth; bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
3. If using frozen shrimp, thaw and pat dry; otherwise pat dry fresh shrimp. Heat a skillet over medium-high heat and add a little oil.
4. Season shrimp with salt and pepper, cook until opaque and just pink on both sides, about 1–2 minutes per side, then transfer to a plate.
5. In a medium bowl, zest and juice half a lemon; whisk in olive oil, maple syrup, salt, and pepper to make a dressing.
6. Peel and thinly slice the shallot; add to the dressing and stir to combine.
7. Dice the bell pepper and halve or slice the strawberries; add them to the dressing along with the basil ribbons and reserved a handful of basil for garnish.
8. Crumble the feta and add to the bowl with the dressing and vegetables, tossing gently to combine.
9. Spread the cooked quinoa on a baking sheet in an even layer and let cool for about 5 minutes; then add it to the bowl with the dressing and vegetables, mixing gently.
10. To serve, place a bed of spinach on each plate, spoon over the quinoa salad, top with shrimp, scatter almonds, and garnish with the remaining basil.
11. Season to taste with extra salt or pepper if needed and enjoy.