Easy Shrimp Quinoa Bowl

2 tbsp. extra virgin olive oil
6 oz, (1 cup) dry quinoa
2 cups reduced-sodium chicken broth
2 small zucchini, halved lengthwise and quartered
2 summer squash, halved lengthwise and quartered
6 cups spring mix
1 lb (8ozs) cooked shrimp, peeled
2 cups tomatoes, diced
4 tbsp. balsamic vinaigrette dressing
1 tsp sea salt
1 tsp black pepper
OPTIONAL:
1/2 cup reduced-fat free feta cheese, crumbled
(not included in nutritional calculations)

1. Using mesh food strainer, rinse quinoa with cold water. In a saucepan, heat 1 tbsp. olive oil over medium heat. Add quinoa and toast 2 to 3 minutes, stirring until golden brown.
2. Add broth and bring to a boil. Reduce heat to low; cover and simmer 10 minutes, until quinoa is tender and liquid has been absorbed. Transfer quinoa to a large bowl and set aside.
3. Meanwhile, in a large skillet, heat 1 tbsp. olive oil on medium heat. Add zucchini and squash, sauté until slightly tender, about 6-8 minutes. Add the squash mixture to the bowl of cooked quinoa.
4. Add spring mix, cooked shrimp, tomatoes, vinaigrette, salt, and black pepper. Toss until well combined.
5. Plate 2 1/2 cups of salad and sprinkle with 2 tbsp. of crumbled feta.(optional)
6. Note: This salad is delicious served warm or chilled. Additionally, feel free to swap the shrimp for chicken.

Serving Size: Yield: 4 serivings Serving Sizes: 2 1/2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user MUSIC3166.