Source:
Ashley Simper, OSF Saint Francis Medical CenterIngredients
1 cup quinoa, uncooked
2 cups water
1 Tablespoon extra-virgin olive oil
½ Tablespoon white wine vinegar
½ teaspoon dill weed
¼ teaspoon salt
1/8 teaspoon black pepper
40 small-medium shrimp, de-veined and tail off, cooked
5 clementines, peeled and sectioned
1/3 cup green onion, chopped
¾ cup cucumber, chopped
½ cup plus 2 Tablespoons reduced fat feta cheese
Directions
1. In a medium saucepan, bring quinoa and water to a boil. Simmer for 10 minutes or until water is soaked up.
2. In a small bowl, whisk together olive oil, vinegar, dill, salt and pepper.
3. In a large bowl, combine quinoa, shrimp, clementines, green onion, cucumber and whisked dressing.
4. Refrigerate for 4 hours before serving. Top with 1 Tablespoon feta cheese before serving.
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