Ingredients

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

Preparation

  1. Cook quinoa; set aside to cool
  2. Stir snow peas and asparagus through Quinoa
  3. Make dressing by mixing together all ingredients
  4. Spoon pea shoots and shrimp over quinoa, drizzle with dressing.

**FOR SHRIMP, BULGHUR WHEAT, and NUT SALAD: Use 1 1/2 cups bulghur wheat instead of quinoa. For a nuttier dressing toast 1/4 cup almonds in pan with hazelnuts.

**MY CHANGES: I couldnt find pea shoots, plus it sounded a little bland so I used chopped fresh parsley instead. I also increased the amount of dressing, nuts, and cranberries - the nuts n cranberries really make the salad with flavor and texture. And I mixed everything together, none of that drizzle and spooning nonsense.