Quinoa with shrimp, sugar snap peas and edamame

New years has started with salads for lunch and this one I particularly like. Light, refreshing, savory and easy is how I would define this salad. Crunchy sugar snap peas, creamy edamame, succulent shrimps and the spicy cashews with the fresh mint laced through and a drizzle of lemon juice for that extra zing is truly delicious. I used Trader Joes Thai chili lime cashews. If you are unable to find these, any salted cashews would be good.

Quinoa salad with shrimp, sugar snap peas and edamame

1/2 cup quinoa (uncooked)
6 large shrimp, shelled and deveined
1/2 cup sugar snap peas, topped and tailed
1/2 cup shelled frozen edamame
1/4 cup Thai chili lime cashews, roughly chopped
2 tablespoons fresh mint leaves, rolled and cut into thin strips
1 tablespoon fresh lemon juice
2 teaspoon olive oil
1/2 teaspoon kosher salt
2 large cloves of garlic, peeled and thinly sliced

1. Cook the quinoa with 1 cup water and 1/4 teaspoon salt. Bring the quinoa and water to a boil, reduce heat, cover and simmer for 15 minutes. Switch off the heat and leave covered for another 5 minutes, after which fluff with a fork and transfer to the serving dish.
2. While the quinoa is cooking, in another pot, bring salted water to a boil. Add the sugar snap peas and the thawed edamame and cook for 3 minutes. Drain and immediately add  to the quinoa. 
3. In another pan, heat the olive oil and add the sliced garlic and saute for 30 seconds. Then add the shrimp with 1/4 teaspoon salt and cook for another 30 seconds till the shrimp begins to turn pink. Add 3 tablespoons of water, reduce heat and cover and cook for another two to three minutes till the shrimp is fully cooked. Remove from the heat - chop into 3/4th inch pieces and add it to the quinoa with the sauce and garlic from the pan. Drizzle the lemon juice and toss well. 
4. Finally add the mint leaves and chopped cashew and give it a final mix.

Serves 2