Mediterranean Quinoa Salad With Shrimp Recipes

MEDITERRANEAN QUINOA SALAD WITH SHRIMP

Steps:

• Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes.
• Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl.
• Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine.
• Top quinoa mixture with marinated shrimp to serve.

MEDITERRANEAN QUINOA WITH SHRIMP

Steps:

• In large saucepan, add water, whisk in Chicken Base and bring to a boil.
• Reduce heat to low, stir in quinoa. Cover and simmer until done, about 12-15 minutes. Stirring occasionally; set aside and keep warm.
• In a large skillet, heat oil over medium heat. Add onion, garlic and bell pepper; cook 3-4 minutes stirring occasionally, until tender. Stir in wine; cook 1 minute.
• Add tomatoes to skillet, stir to combine, simmer 5 minutes. Season to taste with salt and pepper.
• Add shrimp to skillet, stir. Cover, cook until shrimp are done, about 3-4 minutes.
• Place ½ cup quinoa on each serving plate. Top with 1 cup tomato-shrimp mixture; generously sprinkle with feta cheese crumbles and parsley.

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

MEDITERRANEAN SHRIMP QUINOA BOWLS RECIPE

Steps:

• Prepare quinoa according to package instructions.
• Thaw shrimp if necessary.
• In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
• Prep veggies: Drain red peppers and thinly slice. Wash and thinly slice cucumber. Wash lettuce if necessary.
• Heat a large nonstick skillet over medium-high heat. When hot, add 2 tablespoons of dressing to pan, along with shrimp. Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You'll know it's done when it turns pink and curls up.)
• Assemble shrimp quinoa bowls: Divide quinoa in bowls and top with vegetables, shrimp, and feta cheese. Drizzle with dressing.