Spinach And Quinoa Salad With Shrimp

• 3/4 cup water
• 1/2 cup uncooked quinoa, rinsed and drained
• 1/4 teaspoon kosher salt, divided
• Cooking spray
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh dill
• 1/4 teaspoon honey
• 2 cups fresh baby spinach leaves
• 1 cup thinly sliced English cucumber
• 1/2 cup thinly sliced radish
• 1/2 cup sugar snap peas, thinly sliced

1. Combine 3/4 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to pan; cook 2 minutes on each side or until done.
3. Combine remaining 1/4 teaspoon pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk. Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.
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water, quinoa, kosher salt, cooking spray, shrimp, freshly ground black pepper, extravirgin olive oil, lemon juice, dill, honey, fresh baby spinach leaves, cucumber, radish, sugar snap peas

Taken from www.myrecipes.com/recipe/spinach-quinoa-salad-shrimp (may not work)