Description

This recipe is a game changer that balances convenience with high-quality nutrition. These bowls are packed with lean protein, healthy fats, and fiber, making them the perfect solution for busy weeknights or anyone wanting a fresh, high-protein meal without the stress.

Ingredients

Scale

1 cup white or tri-color quinoa (rinsed well)
2 cups water or vegetable broth
1/2 teaspoon salt
1 pound large shrimp (peeled and deveined)
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 cup English cucumber, sliced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 fresh lemon, cut into wedges

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Instructions

Cook the Quinoa: Combine rinsed quinoa, water, and salt in a pot. Bring to a boil, then simmer on low, covered, for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.
Season the Shrimp: Pat shrimp dry with a paper towel. Toss with olive oil, oregano, paprika, garlic powder, red pepper flakes, salt, and pepper until coated.
Sear the Shrimp: Heat a skillet over medium-high heat. Cook shrimp in a single layer for 2 minutes per side until pink and opaque. Do not overcrowd the pan.
Assemble the Bowls: Scoop quinoa into bowls. Top with seared shrimp, cucumbers, tomatoes, and red onions. Sprinkle with feta and parsley.
Finish and Serve: Squeeze a fresh lemon wedge over the bowl before serving to wake up the flavors.

Notes

Always pat shrimp dry before seasoning to ensure a beautiful sear rather than steaming. Soak red onions in cold water for a few minutes before serving for a milder flavor. For meal prep, store fresh vegetables in a separate container from the cooked shrimp and quinoa to keep them crisp.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 650mg
Fat: 14g
Saturated Fat: 3g
Carbohydrates: 35g
Fiber: 6g
Protein: 28g