Description
A vibrant bowl of succulent shrimp, fluffy quinoa, and crunchy vegetables, enhanced by creamy feta and zesty lemon.
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.
- Cook it in a medium saucepan with vegetable broth or water according to package instructions. Fluff with a fork once cooked and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the shrimp along with salt, pepper, and dried oregano. Cook until the shrimp turn pink and opaque, around 3-4 minutes on each side.
- Combine the cooked quinoa with cherry tomatoes, cucumber, red bell pepper, olives, and crumbled feta in a large mixing bowl.
- Drizzle with lemon juice and gently toss to combine all the ingredients.
- Serve the quinoa mixture topped with the seasoned shrimp.
Notes
Feel free to mix things up with different grains or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg