Shrimp, Quinoa, Baby Spinach and Cucumber Salad

Serves 4

• 1 ½  cups water
• 1  cup uncooked quinoa
• 1/2 tsp salt
• 1 lb medium shrimp, peeled and deveined
• 1/2 tsp freshly ground pepper
• 4 Tbsp extra virgin olive oil
• 6 Tbsp lemon juice
• 4 Tbsp chopped fresh dill
• 3 cups fresh baby spinach leaves
• 2 cup thinly sliced cucumber
• 1 cup thinly sliced radish

1.  Combine 1 ½ cups water, quinoa, and ¼ tsp salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool to room temperature.

 2.  Bring a large saucepan filled with lightly salted water to a boil.  Add the shrimp to the boiling water. Cook for    1 - 3 minutes or until the shrimp are opaque. Drain and rinse shrimp in a colander under cold running water.

 3.  Combine remaining ¼ tsp salt, pepper, extra virgin olive oil, lemon juice, and dill in a large bowl, stirring with a whisk. Add quinoa, shrimp, spinach, cucumber and radishes, and toss gently to combine.