Mediterranean Quinoa Salad With Shrimp Recipes

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.

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.

QUINOA BOWL WITH SHRIMP

Steps:

• For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well.
• Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside.
• For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside.
• Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss.