Greek Quinoa Salad With Shrimp

• Salad
• 1 tablespoon olive oil
• 1 red pepper, chopped
• 1/2 cup chopped red onion
• 3/4 pound peeled and deveined shrimp (raw or cooked), chopped
• 1/2 cup chopped kalamata olives
• 4 teaspoons drained capers, lightly chopped
• 3/4 cup crumbled feta cheese
• 10 basil leaves, julienned
• 2 cups cooked quinoa
• 3/4 cup balsamic vinaigrette (recipe below)
• salt and freshly ground pepper to taste
• Balsamic Vinaigrette:
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon dijon mustard
• 1 clove of garlic, minced
• 1/3 cup olive oil
• salt and freshly ground pepper to taste

1. Saute the red pepper and onion in olive oil until soft. Put in large bowl.
2. Saute the shrimp in the same pan (if raw, until cooked or if already cooked, just a few minutes for flavor). Add the shrimp to the bowl with the red pepper and onion. Let cool slightly.
3. Add the remaining ingredients for the salad.
4. To make the vinaigrette, either blend all ingredients in a blender to emulsify, or just add to a glass jar and shake until well incorporated.
5. Add the vinaigrette to the salad and then put in the fridge for at least 20 minutes so that it can chill and the flavors can marinate.
6. Enjoy!

salad, olive oil, red pepper, red onion, shrimp, olives, capers, feta cheese, basil, quinoa, balsamic vinaigrette, salt, vinaigrette, balsamic vinegar, fresh squeezed lemon juice, mustard, clove of garlic, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/greek-quinoa-salad-with-shrimp-50141992 (may not work)