Greek Seafood & Quinoa Bowl

Greek · 35 min · Shrimp · pescatarian, gluten-free, high-protein

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Ingredients

• 1 cup quinoa
• 2 tbsp olive oil
• 1 cup cherry tomatoes
• 1 large cucumber
• 1 small red onion
• ½ cup feta cheese
• ¼ cup fresh parsley
• 1 large lemon
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic
• 1 tsp oregano
• to taste salt
• to taste black pepper

Method

1. Cook quinoa according to package instructions, set aside to cool slightly.
2. In a large bowl, combine chopped cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and crumbled feta cheese.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and oregano, cook until fragrant.
4. Add shrimp to the skillet, season with salt and pepper, cook until pink and opaque (~3-4 minutes per side).
5. Squeeze lemon juice over cooked shrimp and stir to combine.
6. Assemble the bowls by dividing quinoa into four portions, topping with the shrimp and vegetable mixture.
7. Drizzle with remaining olive oil and extra lemon juice if desired, garnish with additional parsley.
8. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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