Quinoa Salad with Shrimp and (fill-in-the-blank)

I found this recipe on a recipe contest on QVC's David Venable's blog asking readers to submit their favorite quinoa dish.  I love quinoa and am always looking for a new idea.  This is a great one because it is so versatile.....you can add whatever you like, from vegetables to seasonings.

This ingredient list below is simply a guide.  Use what you have or love.  I served this with a delicious ham and leek soup and those wonderful Rosemary Salt rolls from Fresh Market.

QUINOA SALAD WITH SHRIMP and (any green vegetable you like)  Serves 4-6

1 1/2 cup chicken broth
1 cup  uncooked quinoa
1 small sweet onion, diced
1 medium bell pepper, diced (any color)
1 cup chopped green vegetable (zucchini, asparagus, broccoli, green beans, )
1 cup thinly-sliced mushrooms
2 tsp minced garlic
1 Tbsp fresh ginger
S&P to taste
1 lb medium shrimp, shelled and deveined
3 Tbsp EVOO
Juice of 1 medium lemon
3/4 cup whole grape tomatoes, halved
any seasonings you like: Southwestern, Greek, etc, if you'd like

Bring broth to a boil, add quinoa.  Simmer, covered, for about 15 minutes.  Remove from heat and let stand until remaining liquid is absorbed.

In the meantime, heat the olive oil over medium heat in a large skillet and saute the garlic, onion, and bell pepper until softened, being careful not to burn the garlic.

Add the green vegetable, mushrooms, tomatoes, and ginger.  Saute until tender.

Add the shrimp to the vegetables and saute until the shrimp are pink and opaque, about 5-6 minutes.

Mix the lemon juice into the quinoa.  Then toss the quinoa into the vegetable and shrimp.  Adjust S&P and any seasonings to your taste.

 Recipe Source:  QVC David Venable's Blog by Judy Foodie (1-20-13 at 1:21 p.m., Post #76)