Shrimp-And-Quinoa Layered Salad

• 1 cup uncooked red quinoa
• 1 large carrot, peeled
• 1 small fennel bulb, shaved
• 4 radishes, thinly sliced
• 1/2 small red onion, shaved
• Ice water
• 3 cups shredded baby spinach
• 1 cup frozen green peas, thawed
• 18 cooked peeled and deveined large shrimp
• 3/4 cup olive oil
• 1/3 cup white balsamic vinegar
• 2 tablespoons chopped fresh dill
• 2 1/2 teaspoons Dijon mustard
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

1. Cook quinoa according to package directions. Cut carrots lengthwise into very thin, ribbon-like strips using a vegetable peeler. Combine carrot, fennel, radishes, and onion in a large bowl with ice water to cover; let stand 30 minutes.
2. Drain carrot mixture well, and pat dry. Divide cooked quinoa evenly among 6 (16-ounce) wide-mouth canning jars (about 1/2 cup per jar). Top each with about 1/2 cup spinach, 1/2 cup carrot mixture, 2 tablespoons peas, and 3 shrimp. Serve immediately, or cover and chill up to 6 hours.
3. Whisk together olive oil, vinegar, dill, mustard, salt, and pepper. Drizzle each chilled salad with about 3 tablespoons of dressing just before serving.

red quinoa, carrot, fennel, radishes, red onion, water, baby spinach, frozen green peas, shrimp, olive oil, white balsamic vinegar, dill, mustard, kosher salt, black pepper

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