INGREDIENTS
2 cups
reduced-sodium chicken broth
1 cup
quinoa, dry
2 tbsp
extra virgin olive oil, divided
1 lb
medium shrimp, peeled and deveined
salt,
pepper,
2
small zucchini, medium dice
2
small yellow squash, medium dice
1
large tomato, diced
6 cups
spring mix (6 ounces)
4 tbsp
light balsamic vinaigrette dressing