This is a leftover recipe for the Grilled Veggie Quinoa and Citrus Herb Grilled Shrimp.
- In small bowl, combine first 3 ingredients. Toss to coat. Let stand 10-15 minutes or up to overnight in a storage container in the refrigerator.
- Divide spinach between 2 large salad bowls. Top with quinoa and shrimp.
- Serve garnished with desired amount of rustic herb feta.
Makes 2 servings.
Note: Leftover rustic herb feta can be refrigerated up to 1 week in an airtight storage container. Serve over chicken, salads, scrambled eggs or crusty bread.
Work Lunch Suggestion: Prepare step 1 and divide between 2 small storage containers. Place step 2 in 2 large storage containers. Continue with step 3.