2ccooked quinoa-cooled to room temperature or fridge temp
1lbcooked shrimp
Instructions
Finely chop the bok choy, trimming off the ends. Cut the kohlrabi into 1 inch sticks. Mix all veggies in a medium bowl and dress with vinegar, salt and olive oils. Either mix with your hands or tongs until bok choy reduces in size. Stir in quinoa and shrimp and salt and pepper to taste. Serve cold.