mediterranean shrimp bowl
I found a quinoa bowl recipe using salmon, but I had shrimp. I did some adjusting to suit what I had on hand.
prep time
25 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 cups quinoa
- 1 1/2 pounds shrimp (cooked or raw)
- 1 tablespoon olive oil
- 1/4 teaspoon pepper, or to taste
- 1/4 teaspoon Kosher or flaked salt, or to taste
- 1 medium lemon
- 3 tablespoons minced shallot (about 1 shallot)
- 1 medium zucchini, sliced
- 3 medium roma tomatoes, chopped
- 1/3 cup Kalamata (Greek) olives, chopped
- 4 mushrooms, sliced (baby bella or white)
- 2 tablespoons roasted red pepper, chopped (the kind in a jar)
- 4 spring greens or spinach/arugula blend
- 1/3 cup Feta cheese, crumbled
- 3/4 cup Italian salad dressing, or to taste
- 1/2 teaspoon Italian seasoning
How To Make mediterranean shrimp bowl
-
Step 1Bring 3 cups of salted water to a boil. Add the quinoa and return to a boil. Reduce the heat to a simmer, cover and cook until tender, about 12 minutes. Set it aside to cool.
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Step 2Heat oil in a skillet large enough to hold the shrimp. Pat dry shrimp and place them into a skillet. Sprinkle with salt and pepper. Cook until starting to turn pink (if using raw shrimp) or long enough to warm up. Flip shrimp part way through cooking. This will be a short amount of time, especially if using cooked shrimp. Don't overcook!
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Step 3Remove shrimp from heat. Grate the zest from a lemon and the juice of that lemon over them; set aside.
-
Step 4Divide quinoa between 4 bowls, top with lemony shrimp, shallot, zucchini, olives, tomatoes, roasted red pepper, mushrooms, greens and Feta. Pour salad dressing over all. Sprinkle with Italian seasoning.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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