This was a great light recipe that surprisingly even my boys loved. You can make it ahead and eat it cold or at room temp. Quinoa is light, gluten free, low GI and high in protein compared to other grains (although it is actually a seed). The dressing is versatile and can be used for any kind of salad.

To make the dressing:

2 tbsp olive oil

• 2 tbsp white wine vinegar
• 5 sundried tomatoes
• 1 tbsp honey
• 1 tbsp maple syrup
• 1/4 lemon
• salt

Combine 2tbsp olive oil, 2 tbsp white wine vinegar or condiment, 5 sundried tomatoes (finely chopped), 1 tbsp honey, 1 tbsp maple syrup, the juice from 1/4 of a lemon and a pinch of salt. Whisk with a fork and let sit for at least 5 minutes before adding to salad.

For the salad:

• 1 zucchini
• 1 clove garlic
• 1 tbsp olive oil
• 1 1/2 cups cooked quinoa
• 1/4 cup diced red onion
• 2 tbsp finely chopped cilantro

Use a spiralizer to cut 1 zucchini into ribbons.  Add to a pan to fry with 1 clove of garlic, finely chopped, 1 tbsp olive oil and 2 cups (350g) raw cleaned shrimp. Cook for a few minutes (about 4-5) stirring regularly.  Add some white wine if needed.  Remove from heat and let cool.

Add 1 1/2 cups cooked quinoa to a bowl (see package for cooking instructions as times may vary).  Let cool.  Add 1/4 cup diced red onion and 2 tbsp finely chopped cilantro.

Combine shrimp/zucchini mix to quinoa and mix.  Add dressing made in first step and combine all together.  Add more dressing if needed.  Let sit for at least 10 min before serving.