Tonight we had seafood for dinner since it is Lent. I picked out a recipe from the March 2015 Cooking Light. It uses shrimp and since we have several pounds of shrimp in the freezer, this was a no-brainer.
You need to first make at least 1/2 cup of quinoa. This is done by adding 1/2 cup of quinoa to 3/4 cup of water in a small saucepan. Bring to a boil, then lower heat and simmer for about 12 minutes until the water is absorbed. Set aside and let the quinoa cool slightly.
Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle 1 pound of shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2-3 minutes until the shrimp turn pink. Set aside and just keep the shrimp warm.
Combine 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of chopped dill, and 1/4 teaspoon of honey in a small bowl and stir with a whisk. Combine the quinoa, shrimp, 2 cups of fresh spinach, 1/2 cup of sugar snap peas and 1 cup of sliced English cucumber with this dressing. Serve and enjoy! Note: We doubled the recipe for the dressing since it needed a little bit extra flavor…)