Description
A vibrant, protein-packed meal featuring shrimp, quinoa, crisp vegetables, and tangy feta, brimming with Mediterranean flavors. Fresh, easy, and adaptable for any meal.
Ingredients
1 lb large shrimp, peeled and deveined
1 cup uncooked quinoa
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1 oz crumbled feta cheese
2 tbsp olive oil
Juice of 1 lemon
1/4 cup chopped fresh parsley
1 tbsp chopped fresh dill
Salt and pepper to taste
1 tbsp balsamic vinegar (optional for vinaigrette)
Instructions
Rinse quinoa under cold water. Cook in 2 cups water according to package instructions (typically 15-20 minutes).
Heat olive oil in a skillet over medium heat. Add shrimp, lemon zest, and half the herbs. Cook 2-3 minutes per side until pink.
Chop cucumber, cherry tomatoes, and red onion. Toss with a splash of lemon juice and salt.
Assemble bowls by layering cooked quinoa, shrimp, and veggies. Top with feta, remaining herbs, and a drizzle of balsamic vinegar.
Serve immediately or store in an airtight container for up to 3 days.
Notes
Substitute vegan feta for a dairy-free version
Replace feta with avocado for a creamy twist
Roast vegetables (zucchini, bell peppers) for extra depth
Freeze uncooked quinoa for future meals
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sautéing/Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg