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- 1 cup quinoa, rinsed
- 1 cup water
- 1 cup white cooking wine
- 1 (16 ounce) jar roasted red peppers, drained and chopped
- 2 cups frozen shelled edamame soybeans, defrosted
- 1 cup frozen roasted corn, defrosted
- 2 (4 ounce) cans bay shrimp, drained
- 3/4 cup Kraft Balsamic Vinaigrette
- 1 (5 ounce) bag baby spring lettuce mix
- Combine peppers and quinoa with edamame, corn, shrimp and balsamic vinaigrette. Stir to combine. (Can be made the morning before. Refrigerate.)
View Full Recipe at This Mama Cooks!
%3C/p%3E%3Cp%3ECombine%20peppers%20and%20quinoa%20with%20edamame,%20corn,%20shrimp%20and%20balsamic%20vinaigrette.%20Stir%20to%20combine.%20(Can%20be%20made%20the%20morning%20before.%20Refrigerate.)%3C/p%3E%3Cp%3ETo%20serve,%20place%20some%20lettuce%20on%20a%20dinner%20plate%20and%20place%20a%20serving%20of%20the%20quinoa%20mixture%20on%20top.%3C/p%3E%3Cp%3EPrep%20Time:%2020%20Minutes%3C/p%3E%3Cp%3ECook%20Time:%2015%20Minutes%3C/p%3E%3Cp%3ETotal%20Time:%2035%20Minutes%3C/p%3E%3Cp%3EServings:%20Makes%206%20servings%3C/p%3E%3Cp%3EChange%20up%20your%20dinner%20routine%20with%20Kraft.%20Visit%20KraftRecipes.com%20for%20great%20recipes%20and%20meal%20ideas,%20featuring%20Kraft.%20Because%20food%20deserves%20delicious.%3C/p%3E%3Cp%3EThis%20is%20a%20sponsored%20conversation%20written%20by%20me%20on%20behalf%20of%20Kraft.%20The%20opinions%20and%20text%20are%20all%20mine.%3C/p%3E){kind=link}