Easy Greek Quinoa Salad with Shrimp

Greek Quinoa Salad with Shrimp

• 1 tablespoon olive oil
• 1 red pepper, chopped
• 1/2 cup chopped red onion
• 3/4 pounds peeled and deveined shrimp (raw or cooked), chopped
• 1/2 cup chopped kalamata olives
• 4 teaspoons drained capers, lightly chopped
• 3/4 cups crumbled feta cheese
• 10 basil leaves, julienned
• 2 cups cooked quinoa
• 3/4 cups balsamic vinaigrette (recipe below)
• salt and freshly ground pepper to taste

1. Saute the red pepper and onion in olive oil until soft. Put in large bowl.
2. Saute the shrimp in the same pan (if raw, until cooked or if already cooked, just a few minutes for flavor). Add the shrimp to the bowl with the red pepper and onion. Let cool slightly.
3. Add the remaining ingredients and then put in the fridge for at least 20 minutes so that it can chill and the flavors can marinate.
4. Enjoy!

Balsamic Vinaigrette

• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon dijon mustard
• 1 clove of garlic, minced
• 1/3 cup olive oil
• salt and freshly ground pepper to taste

1. Blend all ingredients in a blender to emulsify, or just add to a glass jar and shake until well incorporated.