My husband and I are trying to keep ourselves fit in America. As you know, this task isn’t easy, because the yummy burgers are always lurking.

So, for a light dinner, I made a yummy salad, with quinoa and shrimp. If you are a veggie person you can swap shrimp for chopped zucchini.

We hope to make eating quinoa a lasting habit. It is one of nature's superfoods and a busy cook's dream: it's ready in 15 minutes! This nutty-tasting, gluten-free grain delivers a healthy dose of fiber and is one of the only plant foods that is a complete protein, since it provides all 9 essential amino acids.

So, let’s go to the recipe, I hope you enjoy it!

Ingredients:

136g of uncooked quinoa ( I usually use Easy Quinoa of Nature’s Earthly Choice).

24 medium shrimp, peeled and deveined ( or 1 chopped zucchini)

1/2 chopped onion

1/2 chopped green pepper

1/2 chopped red pepper

1/2 chopped apple

1/2 cup walnuts

A sprinkle mixed walnuts, chestnuts and berries

1 pack (6.75 Oz) mixed baby greens (arugula, lettuce and spinach)

4 soupspoon Cranberry Vinaigrette

1 soupspoon Olive oil

1 teaspoon salt ( it's up to you)

Preparation:

Quinoa

Place the quinoa into a small saucepan and add 1 1/2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat.

Shrimp

Heat olive oil in a nonstick frying pan over medium-high heat. Add salt, chopped onion, peppers and shrimp. Stir-fry about 3 minutes. Transfer to a bowl, add quinoa, chopped apple, mixed walnuts, chestnuts and berries and stir.

Place the baby greens on a plate, add quinoa mixture and drizzle with cranberry vinaigrette (recipe bellow)! It’s ready to serve!

Enjoy! ; )

Cranberry Vinaigrette Salad Dressing

1 cup cranberry juice

1/2 cup chopped fresh or frozen cranberries, thawed

1 tablespoon extravirgin olive oil

1 tablespoon red wine vinegar

1 tablespoon honey

2 teaspoons minced chives

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Preparation

Place juice and cranberries in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Combine cranberry mixture, oil, and remaining ingredients in a small bowl; Whisk well.