Description
A vibrant bowl filled with succulent shrimp, fresh vegetables, and fluffy quinoa, drizzled with zesty lemon dressing for a delightful Mediterranean experience.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve to eliminate its natural bitterness.
- Cook the rinsed quinoa and vegetable broth in a medium saucepan according to package instructions (about 15 minutes). Fluff with a fork and set aside.
- Sauté the shrimp in a large skillet with olive oil over medium heat, seasoning with salt, pepper, and oregano, cooking for about 3-4 minutes on each side until pink and opaque.
- Combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, olives, and feta in a large mixing bowl.
- Dress the mixture with fresh lemon juice and toss gently.
- Serve by spooning the quinoa mixture into bowls and topping with sautéed shrimp.
Notes
Prep ahead by chopping vegetables and cooking quinoa a day in advance for quicker assembly.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg