Name: Mediterranean Shrimp Grain Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw shrimp; 0.25 cup dry quinoa; 1 tbsp olive oil; 0.5 cup nonfat Greek yogurt; 1 oz feta cheese; 1 cup raw cucumber; 0.5 cup raw cherry tomatoes; 0.25 cup raw red onion; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

622 calories

Protein: 58g; 36% of calories
Carbs: 47g; 29% of calories
Fat: 24g; 34% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the dry quinoa under cold water and combine with 0.5 cup water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.
While the quinoa is simmering, dice the raw cucumber, halve the cherry tomatoes, and finely chop the red onion.
In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, minced garlic, and a pinch of sea salt to create the creamy sauce.
Pat the raw shrimp dry with paper towels and season evenly with dried oregano, sea salt, and black pepper.
Heat the olive oil in a skillet over medium-high heat and sauté the shrimp for 2 to 3 minutes per side until they are pink and opaque.
Once the quinoa is cooked, fluff it with a fork and place it at the base of a large serving bowl.
Arrange the sautéed shrimp, diced cucumber, cherry tomatoes, and red onion over the quinoa.
Top the bowl with crumbled feta cheese and a generous dollop of the prepared lemon-yogurt sauce before serving.

Nutrition

Ingredients

Instructions

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