- 1 1/2 cups quinoa
- 1 lb. shrimp, deveined, peeled, cooked
- 1 cucumber, diced
- 1/2 small red onion, diced
- 1 large tomato, cored, seeded, and diced
- 1/4 cup parsley leaves, chopped
- 3 tablespoons mint leaves, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- Salt and Pepper, to taste
Cook the quinoa according to package directions. Let cool. Transfer the quinoa to a large bowl. Add the shrimp, cucumbers, onion, tomato, parsley, mint, salt and pepper. Whisk together the olive oil, vinegar, lemon juice, salt, and pepper and toss well.
Sponsor: Dan’s Market
