loaded veggie & quinoa salad topped with grilled shrimp 

veggie quinoa salad topped with grilled shrimp in a roasted garlic & lemon dressing

this meal is incredibly refreshing whether it is in the middle of the summer or during the cold months when we tend to crave hearty comfort food.  i love this dressing & you can normally find it in my fridge to use all of the time.  However, if you want to use a store made dressing to quicken up the recipe, i would recommend something very light.

serves 4

for shrimp

1 1/4 pounds shrimp, deveined & peeled
zest of 1 small lemon
1/2 teaspoon garlic powder
salt & pepper
olive oil

. in a bowl toss shrimp in enough olive oil to coat
. add lemon zest, garlic powder, salt & pepper
. grill em up & set aside (this can easily be done ahead of time)

for salad

2 cups cooked quinoa
4 cups fresh spinach
1 1/2 cups cucumber, deseeded & sliced
1 cup cherry tomatoes, cut in half
2 cobs of corn, cut off cob ( if using frozen: half bag WHITE corn, defrosted and patted dry)
2/3 cup red onion, thinly sliced
1/2-2/3 cup feta, crumbles
1 avocado, cut into chunks

for dressing

1 head of garlic, roasted
zest of 1 small lemon
juice of 1 small lemon
1 1/2 tablespoons dijon mustard
olive oil
salt & pepper

. combine everything except olive oil, salt & pepper in food processor
. add olive oil slowly until dressing is emulsified, then salt & pepper to taste

to put together

. combine all salad ingredients with dressing, adding just a bit at a time to your liking
. plate salad & top with shrimp

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