Quinoa Salad with Shrimp

What?  Salad for dinner again? Yeah, don't worry, I'm not turning healthy, as evidenced by the bacon overload.  But the first time I sampled quinoa it was in a salad and I was sold, so rather than serve it as a side dish, I present to you quinoa as the main event.  Perhaps this would make a great lunch salad.

This one is pretty simple.  As you may be able to tell, I was lacking in the lettuce department, so it's heavy on the quinoa, light on the greens.  I cooked the quinoa in chicken broth and threw the raw shrimp and frozen corn kernels into the pot to cook together.  I created a dressing with olive oil, red wine vinegar, salt and pepper, and cilantro.  To that I added the cooked quinoa, shrimp, and corn and mixed to coat.  I added the lettuce, chopped red onion, herbed goat cheese, and of course the crumbled bacon.  And there you have it.  Add quinoa to any of your favorite salads and you'll get a nice texture addition.  Though you probably want to add a lot less than I did if you're just using it as an accent flavor.