Herby Quinoa Salad with Shrimp & Green Vegetables

1 cup white quinoa, cooked in 2 cups boiling water

¼ cup chopped fresh parsley

½ cup chopped fresh basil

1 clove garlic

Juice from ½ lemon

¼ cup olive oil

1 tbsp tahini

2 tbsp water

1 lb fresh shrimp, peeled & deveined 

~12 stalks of asparagus, chopped

1 zucchini, chopped

1 head of broccoli, chopped

2 cups fresh spinach, roughly chopped

½ cup fresh mint, roughly chopped

½ cup crumbled feta

Salt and pepper

Cook quinoa covered in boiling water until liquid has absorbed. About 10-12 mins. In a blender or food processor, combine parsley, basil, garlic, lemon juice, olive oil, tahini, water, and a pinch of salt and pepper. Set aside.To a medium-large pan, heat about 2 tbsp olive oil. Add shrimp cooking for ~3 mins per side, until pink and fully cooked. Season with salt and pepper and set aside in a small bowl. Add asparagus, zucchini, and broccoli to the pan .You may need to add another small splash of olive oil. Season with salt and pepper. Cook, stirring occasionally until veggies are cooked through. To a large bowl add the quinoa and sautéed vegetables. Fold in spinach and mint, stirring until spinach begins to wilt. Add shrimp, feta, and dressing and stir until fully combined. Season with a pinch of flaky sea salt.