Quinoa Shrimp Salad

1/2 cup quinoa
1 medium zucchini
1/2 lb. shrimp
1/2 cup grape tomatoes
1 cup cannellini beans
1/2 cup feta cheese
2 scallions, thinly sliced
1 lemon, zest and juice
Salt and pepper to taste
5 tsp. olive oil, divided

Cook quinoa according to package instructions and set aside to cool. Slice zucchini in half crosswise and then cut each half into thick strips and sauté in a nonstick skillet until tender and beginning to brown. When cool enough to handle, dice.

Sauté shrimp in same pan with 1 tsp. olive oil until just cooked. Allow to cool and slice in half lengthwise. Cut grape tomatoes in half.

Drain and rinse cannellini beans.

When all the ingredients have cooled, gently stir everything together in a serving bowl. Crumble on the feta cheese and add the lemon zest, lemon juice and remaining 4 tsp. olive oil and salt and pepper to taste.

Serves 4
WW Points per serving: 7