Name: Quinoa-Spinach Salad with Shrimp, Strawberries, Basil, Feta & Almonds
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ⅓ cup almonds, sliced; 1 ½ (142 g) pkg baby spinach; 710 ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 1 small pkg fresh basil; 1 ½ lemons; 1 ½ cups quinoa; 1.02 kg raw peeled shrimp, fresh or frozen; 2 shallots; 1 ½ (454 g) pkgs strawberries; 3 yellow bell peppers; black pepper; extra virgin olive oil; pure maple syrup; salt

Quinoa-Spinach Salad with Shrimp, Strawberries, Basil, Feta & AlmondsQuinoa-Spinach Salad with Shrimp, Strawberries, Basil, Feta & Almonds — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

⅓ cup almonds, sliced

1 ½ (142 g) pkg baby spinach

710 ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

1 small pkg fresh basil

1 ½ lemons

1 ½ cups quinoa

1.02 kg raw peeled shrimp, fresh or frozen

2 shallots

1 ½ (454 g) pkgs strawberries

3 yellow bell peppers

black pepper

extra virgin olive oil

pure maple syrup

salt

Instructions

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Zest and juice lemons into a large bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing.

Peel, halve, and thinly slice shallots into half-moons. Add to the bowl with the dressing and stir to combine.

Trim, seed, and small dice bell peppers; add to the bowl.

Trim and quarter strawberries lengthwise; add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl (reserving a small handful for garnish).

Add feta to the bowl and set aside.

Transfer the cooked quinoa to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add shrimp and season with salt and pepper; cook until opaque, 1-2 minutes per side. Once done, transfer to a plate.

Add cooled quinoa to the bowl with the dressing and salad fixings; gently stir to combine.

To serve, divide spinach between plates; top with quinoa salad, shrimp, almonds, and reserved basil. Enjoy!

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