INGREDIENTS
1 cup
quinoa, rinsed
1 cup
water
1 cup
white cooking wine
1
jar roasted red peppers, drained and chopped
2 cups
frozen edamame soybeans, defrosted
1 cup
frozen roasted corn, defrosted
2 4 ounce cans
canned sea shrimp, drained
3/4 cup
bottled balsamic vinaigrette dressing
1
bag baby spring lettuce mix