Shrimp, Pea Shoot, And Quinoa Salad

• 1 1/2 cups quinoa
• 3 oz snow pea blanched and halved
• 7 oz asparagus, cooked, cooled, and cut into bite-size pieces
• 2 oz pea shoots
• 13 oz shrimp cooked
• salt n pepper to taste
• Dressing:
• 2 Tblspns olive oil
• 2 Tblspns lemon juice
• 3 Tblspns dried cranberries
• 1/2 cup hazelnuts chopped and toasted

1. 1) Cook quinoa; set aside to cool
2. 2) Stir snow peas and asparagus through Quinoa
3. 3) Make dressing by mixing together all ingredients
4. 4) Spoon pea shoots and shrimp over quinoa, drizzle with dressing.
5. **FOR SHRIMP, BULGHUR WHEAT, and NUT SALAD:
6. Use 1 1/2 cups bulghur wheat instead of quinoa. For a nuttier dressing
7. toast 1/4 cup almonds in pan with hazelnuts.
8. **MY CHANGES:
9. I couldnt find pea shoots, plus it sounded a little bland so I used
10. chopped fresh parsley instead. I also increased the amount of
11. dressing, nuts, and cranberries - the nuts n cranberries really make
12. the salad with flavor and texture. And I mixed everything together,
13. none of that drizzle and spooning nonsense.

quinoa, snow pea blanched, shoots, shrimp, salt, dressing, olive oil, lemon juice, cranberries, hazelnuts

Taken from www.epicurious.com/recipes/member/views/shrimp-pea-shoot-and-quinoa-salad-50072062 (may not work)