Easy Recipe Idea: Mediterranean Quinoa & Shrimp Bowl

This is one of my favorite lunch recipes for a busy day!  I love the colors and flavors and the light, healthy blend of colorful, fresh veggies, shrimp and quinoa!  My daughter always cooks dried quinoa when she makes these Mediterranean bowls.  I sometimes cheat and use a quinoa rice mix--but, both methods work great and are super easy if you prep the grains ahead.


Mediterranean inspired quinoa and shrimp bowl

Ingredients for this Mediterranean Quinoa & Shrimp Bowl

Makes 2 Servings

2 c. Prepared Quinoa or  a Quinoa/Brown Rice Mix


8 oz. Grilled or Pan Sauteed Shrimp *see how I cook our shrimp in the instructions below

2 Tbsp. Chopped Red Onion

1/2 c. Chopped Cucumber

1 Medium Avocado, Chopped

1/2 c. Black Olives, Sliced

2 Roma Tomatoes, Chopped

1/3 C. Feta Cheese, Crumbled


Greek Salad Dressing, like Primal Kitchen or Strompolos

pinnable image for a Mediterranean Quinoa and Shrimp bowl recipe

Instructions for this Mediterranean Quinoa & Shrimp Bowl


Prepare the Quinoa.  Prepare the dried quinoa or quinoa rice blend according to package instructions.  I like to substitute vegetable broth or water when I make rice or quinoa for added flavor.  


If you are using a quinoa mix or cannot find plain quinoa--I like a garlic or garlic/basil flavored mix for this bowl. 

Prepare the Shrimp.  If I don't have leftover grilled shrimp to lightly re-heat, I saute the shrimp in a skillet on the stovetop with a little butter and Greek spices.  Heat a tablespoon of butter and a drizzle of extra virgin olive oil over medium heat in a 12 inch cast iron or nonstick skillet.  I toss the raw shrimp with 1 tsp of  Cavender's Greek Seasoning  and 1 tsp Old Bay SeasoningSaute 1-2 minutes per side until the shrimp turns opaque.


Build the Mediterranean Quinoa Bowls.  Begin with a cup of quinoa as the base of the bowl.  Arrange the shrimp, red onion, tomato, black olives, cucumber, and avocado around the bowl.  Top with feta cheese and drizzle with Greek salad dressing. 


Serve warm or cold.  If you prefer the quinoa and shrimp warm, serve immediately after building the bowl.  Personally, I like these Mediterranean Quinoa & Shrimp Bowls served cold--so it is perfect for me to prepare ahead and pack away for lunch--or prepare from cold leftovers or ingredients in minutes at lunchtime.  



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