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

[Sincerely-Food-Chef]

Ingredients

• ¼ cup almonds, sliced
• 1 (5 oz) pkg baby spinach
• 16 fl oz chicken or vegetable broth
• 1 (4 oz) pkg crumbled feta cheese
• 1 small pkg fresh basil
• 1 lemon
• 1 cup quinoa
• 1 ½ lb raw peeled shrimp, fresh or frozen
• 1 shallot
• 1 (16 oz) pkg strawberries
• 2 yellow bell peppers
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Instructions

1. 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.
   • 1 cup quinoa
   • 16 fl oz (2 cups) chicken or vegetable broth
2. Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
   • 1 lemon
   • 2 yellow bell peppers
   • 1 (16 oz) pkg strawberries
   • 1 small pkg fresh basil
   • 1 (5 oz) pkg baby spinach
3. 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.
   • 1 ½ lb raw peeled shrimp, fresh or frozen
4. Zest and juice lemon into a medium bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing.
   • ¼ cup extra virgin olive oil
   • 1 tbsp pure maple syrup
   • 1 tsp salt
   • ½ tsp black pepper
5. Peel, halve, and thinly slice shallot into half-moons. Add to the bowl with the dressing and stir to combine.
   • 1 shallot
6. Trim, seed, and small dice bell peppers; add to the bowl.
7. Trim and quarter strawberries lengthwise; add to the bowl.
8. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl (reserving a small handful for garnish).
9. Add feta to the bowl and set aside.
   • 1 (4 oz) pkg crumbled feta cheese
10. Transfer the cooked quinoa to a baking sheet pan. Spread out in an even layer and let cool for 5 minutes.
11. Meanwhile, preheat a large skillet over medium-high heat.
12. Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp and season with salt and pepper; cook until opaque, 1-2 minutes per side. Once done, transfer to a plate.
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
13. Add cooled quinoa to the bowl with the dressing and salad fixings; gently stir to combine.
14. To serve, divide spinach between plates; top with quinoa salad, shrimp, almonds, and reserved basil. Enjoy!
    • ¼ cup almonds, sliced