Garden Quinoa Salad

This started out to be a simple side salad, but I decided to roast some shrimp to make it an entree salad.  When I make quinoa I generally make a big batch so I have extra to use as a side dish or to have some on hand to quick salad.  I generally always have grape tomatoes on hand, pumpkin seeds in the freezer, and with my new asparagus bed producing asparagus every day (lucky me!), all I needed to pick up at the market were some green beans and sugar snap peas.  Having left over quinoa, boiling the asparagus and sugar snaps, then the green beans, while roasting the shrimp at the same time (peeled and deveined, coated with olive oil and black pepper in a 425F oven for 4-7 minutes, depending on the size of the shrimp), this was ready in only ten minutes!

GARDEN QUINOA SALAD (4 servings)

1 2/ cups quinoa, rinsed and drained
3 cups water
1 pound fresh asparagus, cut into 2" pieces
1/2 lb fresh sugar snap peas, string removed
1/2 lb fresh green beans, cut into 2" pieces
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp minced fresh parsley
1 tsp lemon rind, zested
1/2 tsp salt
1 cup cherry or grape tomatoes, halved
3 Tbsp salted pumpkin seeds (pepitas)
roasted shrimp, optional (size and amount to taste)

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted.  Add water; bring to a boil.  Reduce heat; simmer, covered 12-15 minutes or until liquid is absorbed.  Transfer to a large bowl.

Meanwhile, in a large saucepan, bring 4 cups water to a boil.  Add asparagus and snap peas; cook, uncovered 2-4 minutes or just until crisp-tender.  Remove vegetables and immediately drop into ice water.

Return water to a boil.  Add green beans; cook 3-4 minutes or until crisp-tender.  Remove; drop into ice water.  Drain vegetables; pat dry.

In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt.  Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine.  Top with pumpkin seeds.

Recipe Source: Taste of Home, June/July 2013, p. 27