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Grilled Shrimp Quinoa Bowls

2 servings5 / 5HealthyMediterraneanQuickLow Calorie

Grilled shrimp over quinoa with cucumber, cherry tomatoes, red onion and feta, dressed with lemon, olive oil and parsley.

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Time

Prep: 10min
Cook: 15min
Total: 25min

Nutrition

per serving

Calories: 363
Protein: 24.3g
Carbs: 31.1g
Fat: 15.9g

One serving: 1 bowl

Instructions

Quinoa Base

In a small saucepan, combine quinoa with 1 cup of water and a pinch of salt.
Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Grilled Shrimp

Toss the dry shrimp with chili powder and a drizzle of oil.
Heat a non-stick skillet or grill pan over medium-high heat.
Sear shrimp for 2-3 minutes per side until pink and opaque.

Assembly

In a small bowl, whisk lemon juice, olive oil, and parsley to make the vinaigrette.
Divide quinoa into two bowls. Top with shrimp, cucumber, tomatoes, and red onion.
Drizzle with the vinaigrette and sprinkle generously with crumbled feta.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

To toast the quinoa before boiling, dry-sauté it in the pot for 2 minutes until fragrant; this adds a nutty complexity that elevates the whole bowl.

Tip 2 of 2

For the feta, crumble it yourself from a block rather than buying pre-crumbled, as it will be significantly creamier and hold its texture better in the dressing.

Source

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