Description
Say hello to Greek shrimp bowls! Think tender marinated shrimp with crunchy veggies and tangy feta all over a hearty bed of quinoa. This is just the sort of dish you whip up when you want something easy, wholesome, and utterly delicious!
Ingredients
Scale
Marinade
¼ preserved lemon, sliced
¼ cup olive oil
1 tbsp oregano
1 clove garlic, minced
Bowls
1 lb shrimp, peeled and cleaned
1 can artichoke hearts, rinsed and drained
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 cup feta, crumbled
1 cup Kalamata olives
1 fresh lemon, quartered
4 cups cooked quinoa
Salt and pepper to taste
Instructions
- Toss the shrimp in marinade
- Broil the shrimp and artichoke hearts at high heat for 5 minutes, until the shrimp is pink and cooked through
- Assemble the bowls by layering the quinoa and shrimp, then topping with tomato, cucumber, feta, olives, and a wedge of lemon. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 621
- Sugar: 3.1
- Sodium: 1955.8
- Fat: 34
- Saturated Fat: 8.5
- Unsaturated Fat: 16.8
- Trans Fat: 0
- Carbohydrates: 48.5
- Fiber: 6.3
- Protein: 29.6
- Cholesterol: 176.3