Makes two servings
2 cups water
2/3 cup quinoa
2 Tablespoons nonfat plain yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ounce cooked cocktail shrimp, roughly chopped
½ cup halved seedless grapes
6 small cherry tomatoes, halved
a small yellow summer squash, diced
1 scallion, thinly sliced
1. Bring the water to a boil in a small saucepan set over high heat. Stir in quinoa, cover, reduce the heat to low, and cook for 10 minutes. Set aside, off the heat, covered, until the water is absorbed (about 5 minutes.)
2. Whisk the yogurt, lemon juice, dill, mustard, salt and pepper in a bowl.
3. Place the quinoa in a serving bow; fluff with a fork. Stir in shrimp, grapes, tomatoes, squash, and scallion. Add the dressing and toss to coat; serve at once.
Nutrition facts: 368 calories; 5grams fat; 27grams carbohydrate; 54gams carbohydrate.