Shrimp and Quinoa Salad

Quinoa is one of my favorite foods!  It was introduced to me when I was visiting my friend, Amanda, in Seattle, and I was hooked.  I used to have Austin bring me up quinoa from the Trader Joe's in Williamsburg until I moved here and could stock up on my own :)

As a result, I try to find any recipe that will let me use quinoa.  There is a problem, unfortunately, with my favorite food.  It's very high in points :( so I love even more when I find quinoa in my Weight Watchers recipes!

This is adapted from Weight Watchers online.  Instead of the veggies they suggested, I used a package of frozen veggies I got at Wal-Mart.  Wal-Mart has a fantastic selection of mixed vegetables, and I like trying all the different kinds.  The asparagus mix was a rousing success.

Shrimp and Quinoa Salad

Ingredients

	1 cup(s) uncooked quinoa
	2 cup(s) water
	1/4 tsp table salt
	1 package frozen vegetables (I used asparagus stir-fly)
	12 oz uncooked shrimp, medium-size, cooked, peeled
	3 Tbsp fresh lemon juice
	2 Tbsp fat-free chicken broth
	1 Tbsp olive oil
	3/4 tsp dill, minced (the original recipe called for 2 tsp, and I knew that would be way too much.  3/4 was good, since the dill wasn't too overpowering)
	1/4 tsp table salt, or more to taste
	1/4 tsp black pepper, or more to taste

Instructions

• Cook quinoa according to package instructions, with adding the vegetable mix in the water and quinoa.  Let cool after cooking.
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• Combine lemon juice, broth, oil, dill, salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving. 7 points a serving.