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
Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
2 yellow bell peppers
1 (16 oz) pkg strawberries
1 small pkg fresh basil
1 (5 oz) pkg baby spinach
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
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
Peel, halve, and thinly slice shallot 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.
1 (4 oz) pkg crumbled feta cheese
Transfer the cooked quinoa to a 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. 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
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!