Mediterranean Shrimp and Quinoa

Shrimp, raw, 20 oz
*Extra Virgin Olive Oil, 1.5 tbsp
*Balsamic Vinegar, 4 tbsp
Kalamata, Green Olives, pitted, 4 oz
Feta Cheese, 2 oz
Ancent Harvest's Quinoa, Traditional, Organic 1 cup
*Lemon Juice, 1 lemon yields
Garlic powder, 1 tsp (or garlic clove)
Dried Oregeno, 1 tsp
Edamame, shelled, thawed from frozen, 1 cup

Cook quinoa according to directions. Heat 1 Tbps. olive oil in a large skillet. Add shrimp, garlic & oregeno. Salt to taste (salt not included in nutritional info). Once shrimp are just beginning to turn pink, toss in cooked quinoa, edamame and olives. Add balsamic vinegar and squeeze of lemon. Heat through. Toss in feta cheese and the .5 Tbps olive oil. Eat at room tempature for best flavor.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JANET0116.