Lasagna Roll-Ups

• 8 whole grain lasagna noodles
• 8 oz part-skim ricotta cheese
• 2 egg whites
• salt
• 1 small handful shredded Parmesan cheese
• 1 large handful shredded part-skim mozzarella cheese
• 1/2 package frozen spinach, about 8 oz
• 12 oz marinara sauce

Bring a large pot of salted water to a boil. Cook the lasagna noodles about 8 minutes, or until slightly tender. Depending on the size of your pot, you may need to cook in two separate batches. 

Preheat the oven to 400.

While the pasta is cooking, combine the ricotta, eggs, Parmesan, salt and mozzarella. Stir to thoroughly combine. Set aside.

Line a plate with paper towels, place spinach on the towels and defrost in the microwave. Separate the clumps, and squeeze out as much of the liquid as possible. Add to the cheese mixture and combine.

When the pasta has finished cooking, drain and rinse with cool water. Lay the noodles out flat and spoon some of the spinach-cheese mixture onto each noodle. Spread evenly across the entire noodle. Roll up.

In a baking dish sprayed with olive oil spray, line the roll-ups seam down. Cover with marinara, making sure to cover all parts of the noodles to keep them moist. 

Cover the dish with tin foil and bake about 25 minutes.

Adapted from budgetbytes.blogspot.com

Beef Enchilada Bake

• 1 lb extra lean ground beef
• 2 large handfuls onion, chopped
• 2 generous shakes chili powder
• 2 generous shakes cumin
• 1 can reduced sodium black beans, drained and rinsed
• 10 oz plain Greek yogurt
• 3 tbsp flour
• 2 generous shakes garlic powder
• 2 cloves garlic, finely chopped
• 3 carb-balance tortillas
• 1 10 oz can medium enchilada sauce
• 1 4 oz can green chiles

In a large skillet, cook the ground beef, onion and garlic about 5-7 minutes, or until onions are tender and beef is no longer pink. Stir occasionally. Season with cumin and chili powder and stir. Turn off the heat, add the beans and un-drained chiles, and stir to combine. 

While the beef is cooking, combine flour, garlic powder and yogurt. Stir thoroughly and set aside. 

Preheat the oven to 350. 

Place a tortilla in a casserole dish. Add in half the beef and bean mixture, spreading evenly across the tortilla. Spread half the yogurt mixture over it, and pour half the enchilada sauce on top. Add another tortilla and layer the rest of the ingredients, topping with the final tortilla. 

Cover and bake 30 minutes. 

Adapted from recipe.com

**sorry, dear readers. The pictures of this meal didn't turn out very well, so none for this recipe.

Super Easy Cheddar Veggie Soup

• 1 bag of broccoli cheddar pre-made soup mix
• 5 cups water
• 2 cups 1% milk
• 1 large russet potato, rinsed and chopped
•  EVOO
• 1 large handful frozen broccoli
• 2 handfuls frozen corn

In a large, deep skillet, heat EVOO, about one turn of the pan. Add the potato, and cook until barely tender. Pour in the water, then milk, and give a stir to combine. Whisk in the entire bag of mix, whisking until thoroughly combined. Bring the soup to slow boil and cook for about 20 minutes, stirring occasionally. Add in the frozen broccoli and corn. Cook another few minutes until the frozen veggies are tender, giving another stir or two.

Chicken Enchilada Soup

• 2 tbsp Smart Balance spread
• 2 tbsp flour
• 1/2 cup fat free, low sodium chicken broth
• 2 cups milk
• 1 15 oz can reduced sodium black beans, drained and rinsed
• 1 10 oz can Rotel tomatoes with green chiles
• 8 oz frozen corn
• 2 cloves garlic, finely chopped
• 3 large handfuls onion, chopped
• 1/2 green pepper, chopped
• 1 10 oz can Enchilada sauce
• 2 whole frozen chicken breasts
• 2 handfuls shredded reduced-fat Mexican cheese (optional)
• low-fat sour cream or plan Greek yogurt (optional)

Melt the butter in a medium pot over medium heat. Whisk in flour until it forms a soft lump. Remove from heat and add in the chicken broth. Slowly whisk in the milk. Return to the heat and stir occasionally until the mixture thickens. In a large bowl, combine the enchilada sauce and broth mixture.

In a crock pot, add the black beans, Rotel, onion, garlic, corn and peppers. Add the frozen chicken breasts on top of the veggies. Pour the sauce over the chicken and veggies. Cover and cook on low for 6 hours. I gave it a stir about an hour into cooking before leaving the house, but it will be fine if you just let it cook the whole time. 

When the soup is finished cooking, remove the chicken and shred. It should just fall apart as soon as you put the knife to it. Add it back to the soup. Top with the sour cream or Greek yogurt and/or shredded cheese if you would like

adapted from daintychef.com

Chicken Veggie Casserole

• 3/4 cup bread crumbs
• 3 tbsp Smart Balance spread
• 2 handfuls frozen broccoli
• 4 large handfuls macaroni
• EVOO
• EVOO spray
• 3 large handfuls onion, chopped
• 2 cloves garlic, finely chopped
• 1 sprig fresh thyme, stems removed
• 1/4 cup flour
• 2 cups chicken stock
• 1 cup milk
• salt
• 3 chicken breasts, fat trimmed and chopped into large chunks
• 3 pieces smoked string cheese, chopped
• 1/2 jar sundried tomatoes packed in oil (about 4 pieces) chopped

In a small bowl, melt the Smart Balance spread in the microwave, about 10 seconds. Add the breadcrumbs and stir to combine. Set aside.

Spray a casserole dish with the EVOO spray. Preheat oven to 350.

Bring a medium pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, line a plate with paper towels and defrost in the microwave at 30 second intervals (check out my microwave warning here). Squeeze out the excess moisture with another paper towel or two.

When the pasta is done cooking, stain in a colander and rinse with cool water. Toss with EVOO and set aside.

In the same pot, add EVOO one turn of the pot. Add the onion and cook until softened, stirring occasionally. Add the garlic and thyme, cooking about another minute. Add the flour, stir, then add the milk and the chicken stock. Whisk until there are no flour lumps. Add the chicken and turn the heat down to a simmer. Stirring occasionally, let sit until the chicken is cooked through, about 7-10 minutes. Add in the string cheese and tomatoes and stir. Add in the pasta and broccoli and stir until everything is thoroughly and evenly combined. 

Transfer mixture into casserole dish. Top with the bread crumbs mixture. Bake about 15 minutes.

Adapted from melskitchencafe.com

Baked Quinoa Cups

• 3/4 cup quinoa
• 1 1/2 cups chicken stock
• 3/4 bag frozen broccoli (about 10 oz)
• 2 handfuls frozen corn
• 3 handfuls reduced-fat shredded Sharp Cheddar cheese
• 1/4 cup Light Ranch
• 1 full egg
• 1 egg white
• salt
• EVOO spray

Pour the chicken stock and quinoa into a medium pot on medium heat. Prepare quinoa according to package directions, about 12 minutes. Let cool until luke-warm.

While the quinoa is cooking, place the frozen broccoli on a paper towel-lined plate and defrost in the microwave in 30 second intervals (click here for my microwave warning). When the broccoli is thawed, squeeze out the excess moisture with another paper towel or two. The frozen corn \will easily thaw in a small bowl of room temperature water, after just a few minutes.

Preheat the oven to 350.

In a large bowl, lightly beat the eggs seasoned with salt. Add half the cheese, broccoli, corn, and Ranch. Stir until thoroughly combined. Slowly add the quinoa, about 2 heaping spoonfuls at a time. After every addition of the quinoa, give a stir. You want to make sure it's cooled enough and added slowly, or it will scramble the eggs.

Spray the muffin tin cups, you will likely only need nine cups. Scoop the quinoa veggie mixture into the sprayed cups. Add a pinch of cheese on top of each scoop.

Bake 25 minutes.

Adapted from daydreamkitchen.com

Potato Dish

My mom makes a similar recipe to this by wrapping potatoes, onions and feta cheese in tinfoil and throwing it on the grill. Since I don't have much for a grill, and had some leftover goat cheese, I decided to give this a whirl. It turned out to be a great adaption that works year-round.

• 5 baby reds, rinsed and chopped
• 3 handfuls onion, chopped
• 2 handfuls goat cheese crumbles
• Curt's seasoning salt
• EVOO

Heat a large, deep skillet on medium heat with one turn of the pan of EVOO. Add the potatoes and season with the Curt's. When the potatoes start to sizzle, reduce the heat to a simmer and cover. Cook about 15 minutes, shaking the pan occasionally to avoid burning. 

Add the onion, stir to combine, and re-cover. Cook another 5 minutes or so, until the onions start turning translucent. Remove from heat. Add the goat cheese and stir to combine. The potatoes and onion should be hot enough that the cheese melts right away.

Cheesy Beans and Salsa

The Before. 

This recipe was one of the very first recipes I ever came up with on my own, back in college. It served as a filling snack late at night while doing homework if I made just a little bit, or as a quick meal in a hurry. It satisfied a craving for Mexican food, but was significantly healthier than eating out. I've added Kidney beans to the original recipe, but the rest is from the good old apartment days.

• 3/4 can reduced sodium black beans, drained and rinsed
• 3/4 can reduced sodium kidney beans, drained and rinsed
• 2 large handfuls reduced fat shredded Mexican cheese
• 1 handful onion, chopped
• 1 handful green pepper, chopped
• 3-4 heaping spoonfuls salsa

Combine all ingredients in a microwave safe bowl. Make sure to stir enough to ensure some of the cheese is towards the bottom and middle. Add a pinch more to the top, if you would like. 

Microwave for about a minute and a half, stopping to stir about every 30-40 seconds.

Battered Fish Tacos

• 3/4 cup beer (I used Coor's Light)
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• salt
• dried oregano, 2-3 generous shakes
• red pepper shakes, 2-3 generous shakes
• 4 frozen tilapia fillets
• EVOO
• 4 whole grain hard taco shells
• your favorite taco toppings, I used chopped green pepper, halved cherry tomatoes and chopped onion
• plain Greek yogurt (optional)
• salsa (optional)

Thaw the tilapia fillets by letting sit in a bowl of cold water. This should only take a few minutes, so by the time you're done chopping the veggies, they should be good to go.

Bring a large skillet to medium heat with one turn of the pan of EVOO.

Combine first six ingredients in a shallow bowl. Whisk vigorously to thoroughly combine.

Dip the fillets in the beer/flour mixture and then flip so each side is evenly covered. You may have to let the excess drip a bit before adding to the pan. Place the fillets in the pan, making sure they aren't touching. Cook about 3-4 minutes, or until the bottom is crispy and golden. Carefully wedge a spatula under the fish, flip and cook until the other side is golden, about another 3-4 minutes. Transfer to a plate and let cool for a minute.

While the fish is cooling, start assembling your tacos. Cut the fish into large chunks and add to the tacos. Serve with Greek yogurt and/or salsa if you'd like.

Adapted from eatingwell.com

Summer Berry Salad

• strawberries, sliced (about 3-4 per salad)
• raspberries, cut in half (about 4-5 per salad)
• baby spinach leaves (about 2 handfuls per salad)
• sliced almonds (about a handful per salad)

For the vinaigrette:

It's easier to make enough for a few salads at once. If you're like me and make enough food to last a few meals throughout the week, let any leftover vinaigrette sit in a sealed container in the fridge until you're ready to use it.

• 2 handfuls fresh basil leaves, stems removed
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp EVOO

Bring a skillet to medium-low heat. Add the almonds and toast until golden brown, shaking the pan occasionally so they don't burn. It doesn't take long for them to turn color; they should be done when you're done assembling the rest of the salad.

Place the spinach on a plate, then add the berries.

Toss everything for the vinaigrette in a blender. Give about 3 quick pulses to combine all the ingredients and to break up the basil. 

Add the almonds to the salad and top with the vinaigrette. 

The original recipe also included crumbled goat cheese in the salad. I, unfortunately, forgot about the goat cheese in my fridge until I was nearly done with this post, though I fully intend to add some in to my lunch leftovers this week. Feel free to add some to your salads as well!

Adapted from myrecipes.com

Veggie Lasagna Skillet

• 4 large handfuls macaroni (I didn't have any whole grain pasta in the house, but if you do, use it instead of white pasta)
• half a bag frozen spinach, about 8 oz.
• salt
• EVOO
• 1 medium zucchini, coarsely chopped
• 1/2 a plastic container baby portobello mushrooms, chopped
• 3/4 onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 jar roasted red peppers, chopped
• 1 tbsp Smart Balance spread
• 2 tbsp flour
• 3/4 cup fat free chicken broth
• 3/4 cup milk
• 1 15 oz container part-skim ricotta cheese
• 2 large handfuls shredded Parmesan cheese
• 1 handful fresh basil leaves

Bring a salted pot of water to a boil. Cook pasta according to package directions, approximately 11 minutes.

Place the frozen spinach on a large plate and microwave about 2 1/2 minutes to defrost. Honestly, I laid two sheets of paper towel on the plate before adding the spinach. However, the paper company employee in me cannot, in good faith, recommend this without a warning that there is a chance the paper could catch fire in your microwave. 

While the spinach is defrosting and the pasta is cooking, heat a large, deep skillet on medium heat. Add EVOO, about one turn of the pan. Add the mushrooms and zucchini. Cook about 3-4 minutes, stirring occasionally. Add in the onion and garlic. Sprinkle with salt, give another stir or two, and cook another 4 minutes or so, until the onions are tender. Add the spinach and roasted peppers, stir to combine, and remove from skillet. Set aside. Return the skillet to the burner. Add another turn of the pan of EVOO and the Smart Balance spread and let them melt together. Add the flour, then whisk in the milk and chicken broth and stir occasionally. Let cook about 5-7 minutes, until the sauce is bubbly and has reduced and thickened. Add the veggies back to the skillet. Add 1 handful of the Parmesan cheese and stir to combine. The cheese should quickly melt. Remove from heat and let sit to thicken a little more. 

Before draining the pasta, add one ladle-ful of  the starchy water to a medium sized bowl. Add the ricotta to the starchy water. Mash a little with a fork to break up a little. Add the remaining handful of Parmesan to the ricotta and give another mash to combine. Add the pasta to the bowl and stir to thoroughly combine and to cover all the pasta. Tear the basil leaves into chunks, making sure to remove the stems. Add to the cheesy pasta. Add the veggie mixture to the pasta and give a final stir or two to combine all ingredients.

Adapted from Express Lane Meals

Stuffed Mushrooms

• 4 1/2 large portobello mushroom caps
• EVOO
• salt
• 2 tbsp Italian-style breadcrumbs
• 1 large handful cherry tomatoes, chopped
• 1 celery stalk, chopped
• 2 handfuls onion, chopped
• 1 small handful parsley, chopped
• 2 small handfuls shredded Parmesan cheese
• splash lemon juice

Heat a large skillet on medium heat, with EVOO one turn of the pan. 

Sprinkle 4 mushroom caps with salt, and place in the pan, rounded side up. Cook about 4-5 minutes. The bottom should be firm and darker brown. 

Chop the last half mushroom into small pieces and add to a small bowl. Add remaining ingredients, aside from the lemon juice. Give a couple stirs to thoroughly combine. Shake a few drops of the lemon juice on top of the mixture. 

Remove mushroom caps from the pan. Spoon breadcrumb mixture into mushroom caps.

Preaheat a sandwich maker (I'm sure a toaster oven would work just fine). If you're using a sandwich maker, you'll likely have to add the caps in one at a time. Place cap in, so it's resting on the rounded outer part and the filling mixture can warm and the cheese can melt. Cook about 2 minutes.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Toasted Ravioli

• frozen cheese ravioli - the amount is dependent on how much you want, but I used about half a bag
• 1 full egg
• 1 egg white
• salt
• splash of milk
• 1 cup Italian-style bread crumbs
• 2 handfuls shredded Parmesan cheese
• EVOO
• 2 large garlic cloves, finely chopped
• red pepper flakes, a generous shake
• 1 14.5 oz can fire roasted diced tomatoes
• 1 large handful roasted red peppers, finely chopped (about 4 strips)
• 1 small handful fresh basil, chopped
• 1 small handful fresh parsley, chopped

Bring a salted pot of water to a boil. Prepare ravioli according to package directions. Drain. 

While the pasta is cooking, combine the breadcrumbs, cheese and parsley in a small bowl. Give a quick stir or toss and set aside.

In another small bowl, combine the eggs, milk  and salt and whisk together.

In a medium pot (you can use the same one that you just used to make the pasta), add a little EVOO, the garlic and red pepper flakes. Sautee until the garlic starts to turn golden, stirring occasionally, about a minute or two if the burner was still warm from the pasta. Add the tomatoes and red pepper. Reduce heat to a simmer and let sit while the breaded pasta cooks, stirring occasionally.  

Heat a large skillet on medium heat and add EVOO, about 1-2 turns of the pan. 

Dip the raviolis in the egg wash, making sure to get both sides covered. Transfer the pasta to the breadcrumbs bowl and make sure fully covered. Add to the skillet and cook until golden brown, about 3-4 minutes. Turn and cook another 3-4 minutes. 

Remove the ravioli from the pan, and arrange on a plate. 

Add the basil to the tomato sauce, turn off the heat, and let the leaves wilt a little. Remove from heat and serve with the ravioli.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Chopped Moroccan Salad

• 3 large handfuls spinach
• 1/2 dry pint cherry tomatoes, cut in half
• 3/4 cucumber, chopped
• 1 large handful golden raisins
• 1 can chickpeas, drained and rinsed
• 1/2 tbsp EVOO
• 1 tbsp lime juice
• 1 tbsp honey
• 1 generous shake cumin
• 1 generous shake cinnamon

Combine last five ingredients in a small bowl and whisk together. Set aside.

Combine remaining ingredients in a large bowl. Give a few stirs to combine. Drizzle vinaigrette over salad and give another toss to combine.

Adapted from recipes.womenshealthmag.com

Chicken Florentine Pasta

• whole grain penne, about half a box
• 3 large handfuls precooked, frozen chicken strips
• 1 tsp Smart Balance spread
• EVOO
• 3 cloves garlic, finely chopped
• 2 handfuls onion, chopped
• 3/4 cup white wine (I used Riesling)
• 3/4 cup fat free chicken broth
• 3 large handfuls spinach
• shredded Parmesan cheese (optional)

Bring a salted pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, bring a large skillet up to medium heat. Add EVOO, one turn of the pan. Add the Smart Balance, and let melt into the EVOO. Add the chicken and let cook until all strips are warmed through, stirring occasionally. Remove chicken from skillet and set aside in a bowl (can easily be the bowl you plan to serve the pasta in later).

Give another half turn of the EVOO to the pan. Add in the garlic and onion, stirring occasionally. After about a minute, add the wine and chicken broth. When liquid is bubbling and has reduced to about half, turn off the heat. Add the drained pasta, chicken and spinach. Give a couple of turns to combine and let the spinach wilt a little. Top with Parmesan cheese, if desired.

Adapted from thepioneerwoman.com

Fettuccine with Endive and Scallops

• fettuccine (any kind will do; I used lemon chive flavored)
• EVOO
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• salt
• 1 tsp crushed red pepper flakes
• 1 cup white wine (I used a Riesling)
• 1 tbsp Smart Balance spread
• 1 package scallops, about 6-8
• 2 handfuls onion, chopped
• 2 large handfuls endive, chopped

Bring a salted pot of water to a boil. Cook pasta according to package directions.

While the pasta is cooking, bring a medium skillet to medium heat. Add EVOO, about one turn of the pan. Add the shallots and cook until the bottoms have a golden brown crust, about 5-6 minutes. Flip and cook another 5-6 minutes. They will be finished when they are opaque.

Bring a large skillet to medium heat with EVOO, one turn of the pan. Add the shallots, garlic, onion and red pepper flakes. Saute until golden brown, stirring occasionally. Add the wine, bring to a boil, and add the Smart Balance. Give a quick stir and reduce heat to a simmer.

Add the drained pasta, scallops and endive to the pan. Give another stir or two to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Tuna Melt

• 2 slices bread (I prefer 9 or 12 grain but had wheat in the house)
• 1 generous spoonful reduced fat mayo
• 1 packet tuna (a lot better than the cans, in my opinion)
• 1 small handful cherry tomatoes, sliced
• 1 small handful onions, chopped
• 1 small handful spinach
• 2 slices American cheese

Preheat sandwich maker (cooking time will vary if using a skillet)

In a small bowl, combine tuna, mayo and onions until thoroughly combined.

Spray each side of the sandwich maker with EVOO spray. Add one slice of bread. Evenly spread about 3/4 of the tuna mixture on top. Top with spinach and tomatoes. Add one slice of cheese. On the second slice of bread, lay the second slice of cheese down and spread the remaining tuna mixture on top. Add to the other half of the sandwich, mixture side down, of course. 

Cook until each side is lightly browned and the cheese is melted, about 3 minutes per side.

Crispy Shrimp and Citrus Salad

• 1 cup all-purpose flour
• 1 1/2 tbsp chili powder
• salt
• 1 orange
• 1 grapefruit
• EVOO
• 3 large handfuls shrimp, de-veined
• 3 cloves garlic, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 large handful fresh basil, stems removed
• 1tsp orange zest
• 1/2 tsp lime juice
• 3 large handfuls spinach

Combine first three ingredients in a medium sized bowl and set aside.

Peel and cut the citrus into sections, making sure the pith is removed. Place fruit on a large plate and set aside. 

Preheat a medium pan to medium heat. Add EVOO, about one turn of the pan. Dredge the shrimp in the flour mixture. Add the shrimp to the pan and let brown. Flip all the shrimp and let the other side brown. When they are crispy on both sides, remove from pan and place in a bowl or on a cookie sheet. 

Add another turn of EVOO to the pan. Add garlic and jalapeno, stirring frequently. When the garlic is golden and the peppers are soft, add the basil and orange zest. Cook another minute or two. 

While the shrimp and veggies are cooking, drain the juice from the fruit into a small bowl. Add a little salt, the lime juice, and EVOO, so that it is about 2 parts juice to 1 part oil. Whisk to thoroughly combine. 

In a large bowl, combine the spinach, shrimp, garlic mixture and citrus. Drizzle with the vinaigrette and toss to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Sausage and Veggie Skillet

• 3-4 baby reds, depending on their size, coarsely chopped
• EVOO
• garlic powder
• salt
• 3 Italian turkey sausage links, chopped
• 2 handfuls onion, chopped
• 3 cloves garlic, finely chopped
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• small handful salsa mix herbs (parsley, cilantro, chives) chopped
• 1 zuchinni, chopped
• 1 shallot, chopped

Add EVOO one turn of the pan to a large, deep skillet. Add the potatoes and season with garlic powder and salt. Cover and cook until it starts to sizzle. Reduce the heat to a simmer and cook for another 20 minutes, shaking occasionally to prevent burning. Remove from heat, but keep covered, for another 5 minutes. Set potatoes aside in a separate dish, making sure to keep as much of the EVOO in the pan as possible.

Bring the heat back up a little and add the sausage to the pan and cook until it starts to brown, but not fully cooked. You may want to flip them once to ensure even cooking. Add the veggies and sautee until they are crisp-tender, stirring occasionally. Give another shake or two of the garlic powder. Add the chopped herbs and stir to combine. Let simmer for a few moments. Add the potatoes, and stir again. Turn off the heat and let sit for another 3-4 minutes.

adapted from skinnytaste.com

Superfood Salad

• 2/3 cup dry quinoa
• 2 handfuls onion, chopped
• 1 orange, peeled and segmented
• 1 avocado, chopped
• 1 can reduced-sodium black beans, drained and rinsed
• 1 plastic tub raspberries
• 1 cup frozen corn, thawed
• salt
• 2 large handfuls precooked shrimp, deveined and shelled
• 1/4 cup lemon juice
• 3 cloves garlic, finely chopped
• pinch of sugar
• 2 tbsp EVOO

Bring a small pot of salted water to a boil. Cook quinoa according to package directions, about 15 minutes. When it has finished cooking, let cool, about 20 minutes.

While quinoa is cooking, combine onion, orange, avocado, beans and corn in a large bowl.

Combine lemon juice, garlic, sugar, salt and EVOO in a small bowl. Whisk together to thoroughly combine. 

Once the quinoa has cooled, add to the fruit/veggie mixture. Stir to thoroughly combine; the quinoa should be covering all the fruit and veggies. Add in the raspberries and give another quick stir. Pour the lemon vinaigrette over the mixture and toss to combine. Top with the shrimp.

Adapted from iowagirleats.com