Ingredients
1/2 pound shrimp, peeled and deveined
1 cup feta cheese, crumbled
1 medium cucumber, sliced
1/2 cup quinoa, uncooked
1/4 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
Juice of 1 lemon
1 tbsp chopped fresh dill or parsley
1/4 tsp salt
1/4 tsp black pepper
6 olives, sliced
Instructions
Rinse quinoa under water; cook in 2 cups boiling water until tender (~15 minutes). Toss with olive oil and season with salt.
Marinate shrimp in 1 tbsp olive oil, 1 tsp salt, pepper, and lemon juice for 10 minutes.
Heat a skillet or grill pan; cook shrimp 2-3 minutes per side until pink and opaque.
Layer quinoa in bowls, top with shrimp, cucumber slices, feta, cherry tomatoes, red onion, olives, and fresh herbs.
Drizzle with remaining olive oil and lemon juice. Serve immediately.
Notes
Meal prep: Store components in airtight containers for up to 3 days. Assemble before serving.
Substitute shrimp with pan-seared chicken breast if preferred.
Use farro or brown rice instead of quinoa for variation.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 200mg