Quinoa, Edamame & Shrimp Salad with Balsamic Vinaigrette Recipe by Anne-Marie

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Ingredients

1 cup quinoa, rinsed
1 cup water
1 cup white cooking wine
1 (16 ounce) jar roasted red peppers, drained and chopped
2 cups frozen shelled edamame soybeans, defrosted
1 cup frozen roasted corn, defrosted
2 (4 ounce) cans bay shrimp, drained
3/4 cup Kraft Balsamic Vinaigrette
1 (5 ounce) bag baby spring lettuce mix
Combine peppers and quinoa with edamame, corn, shrimp and balsamic vinaigrette. Stir to combine. (Can be made the morning before. Refrigerate.)