Fiesta Quinoa and Shrimp Salad Cup

Layer ingredients: 3/4 ounce shredded romaine lettuce, 1/2 cup quinoa salad, 1 ounce seasoned shrimp.

Repeat layer.

Cover and refrigerate until ready to serve.

Rinse quinoa under cold running water.

In pot, combine rinsed quinoa with water and base. Bring to boil. Remove from heat and let stand 10 minutes.

In large bowl, combine cooked quinoa, corn, red peppers, scallions, dried cranberries, carrots, cilantro, red onions, garlic, soy sauce, lemon juice, olive oil, cumin and chipotle pepper powder. Mix well.

Combine oil, garlic and basil for marinade. Mix until well blended.

Add shrimp. Mix to evenly coat.

Hold in refrigerator to marinate overnight.

Steam shrimp approximately 30 seconds – 1 minute until minimum internal temperature of 145°F.