A delicious make ahead quinoa salad with blackened green beans, shrimp, almonds, and feta cheese.
Cook the quinoa according to package directions. Fluff and let cool as you work on the rest of the recipe.
Saute the green beans in olive oil on medium-high heat along with garlic, allowing to blacken slightly. Remove from heat when softened but still some crunch, approximately 8-10 minutes.
Defrost the shrimp by running under cold water.
Quickly toast the almond slices in 1 tsp olive oil, about 2 minutes, with some garlic. Add the shrimp and sauté for 1-2 minutes until cooked, squeezing leftover lemon juice over as it cooks.
Mix quinoa, shrimp almond mixture, the blackened green beans, and the corn together in a large bowl. As it cools, mix up the dressing.
Once cooled, pour dressing over and quinoa mixture and add the feta cheese. Stir to blend thoroughly.