Mediterranean Shrimp Bowl with Quinone
This Mediterranean Shrimp Bowl with Quinoa is a refreshing and satisfying dish loaded with bold Mediterranean flavors! Juicy shrimp cooked in garlic and lemon are served over fluffy quinoa and paired with crisp cucumber, ripe tomatoes, salty feta, and tangy kalamata olives, all topped with creamy tzatziki sauce!
Cooking quinoa: 15-20 minutes
Preparing the shrimp: 10-12 minutes
Assembling the bowls: 5 minutes
Total time: 30-37 minutes
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
Juice and zest of 1 lemon
1 tsp dried oregano
Salt & pepper to taste
For the Quinoa:
1 cup quinoa, rinsed and cooked
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
Salt to taste
For the Toppings:
1 cup diced cucumber
1 cup diced tomatoes
¼ cup kalamata olives, sliced
¼ cup crumbled feta cheese
¼ cup red onion, finely chopped (optional)
For the Tzatziki Sauce:
½ cup Greek yogurt
¼ cup grated cucumber, squeezed to remove excess water
1 clove garlic, minced
1 tbsp fresh dill, chopped
Instructions:
. In a small bowl, combine the Greek yogurt, grated cucumber (after squeezing out excess water), minced garlic, and chopped dill.
Mix well.
Season with a pinch of salt and set aside in the fridge to chill while you prepare the rest of the ingredients.
In a medium pot, cook the quinoa according to the package instructions (usually 1 part quinoa to 2 parts water, bring to a boil, then simmer covered for 15 minutes or until water is absorbed).
Once cooked, fluff with a fork and stir in the fresh parsley, olive oil, lemon juice, and salt.
Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add minced garlic and cook for 30 seconds, until fragrant.
Add the shrimp to the skillet.
Season with dried oregano, salt, and pepper, and cook for 2-3 minutes per side, until the shrimp are pink and opaque.
Squeeze the lemon juice over the shrimp and zest the lemon on top for extra flavor.
Stir to combine and remove from heat.
Divide the cooked quinoa between bowls.
Top with the cooked shrimp.
Add the diced cucumber, diced tomatoes, sliced kalamata olives, crumbled feta, and red onion (if using).
Drizzle each bowl with a generous dollop of the chilled tzatziki sauce.
Garnish with extra parsley or lemon wedges, if desired.
Enjoy your Mediterranean Shrimp Bowl with Quinoa!