Ingredients
1 1/3 cups uncooked quinoa
1 pound peeled and deveined shrimp, thawed
1 large cucumber, thinly sliced
1 large lemon, zested and juiced
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
Salt to taste
Black pepper to taste
Instructions
Rinse quinoa under cold water
Bring quinoa and 2 1/2 cups water to a boil; reduce heat, cover, and simmer for 15 minutes until water is absorbed
Pat shrimp dry with paper towels
Heat 1 tbsp olive oil in a skillet over medium heat; cook shrimp with minced garlic for 3-4 minutes until opaque
Mix cooked quinoa, cucumber slices, and chopped parsley in bowls
Whisk lemon juice, lemon zest, 2 tbsp olive oil, salt, and pepper to make a dressing
Toss dressing into bowls and serve with cooked shrimp on top
Notes
Prep quinoa ahead of time for faster assembly
Add cherry tomatoes or avocado for extra flavor and nutrients
Store leftovers in airtight containers for up to 2 days
Use frozen shrimp if available for quicker thawing
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg