Description
A vibrant, wholesome bowl combining tender shrimp, fluffy quinoa, and fresh veggies. Brightened with lemon and feta, it’s a quick, adaptable meal perfect for any occasion.
Ingredients
1 lb large shrimp, peeled and deveined
1/2 cup uncooked quinoa
1 tbsp olive oil
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1/4 cup crumbled feta cheese
1 lemon (zest + 2 tbsp juice)
1 tsp garlic powder
1 tsp smoked paprika
1/2 cup fresh parsley (chopped)
Salt to taste
Instructions
Toast quinoa in a skillet over medium heat for 2–3 minutes
Cook quinoa in 1.25 cups water until fluffy (~15 minutes)
Heat olive oil in a pan; season shrimp with garlic powder, paprika, salt, and pepper. Sauté for 2–3 minutes until pink
Chop parsley and zest lemon; juice and reserve
Toss cooked quinoa with cherry tomatoes, cucumber, lemon zest, and parsley
Divide into bowls, top with shrimp, feta, and a drizzle of olive oil with fresh lemon juice
Notes
Use halal-certified feta if needed
Swap cherry tomatoes for grapefruit or avocado for a twist
Add olives or couscous for variation
Leftovers keep in the fridge for 3–4 days