Mediterranean Shrimp Bowl

Total Time: About 30-Minutes | Makes 1 Serving

What You Need:

• 4 Ounces Shrimp

• 1 Teaspoon Olive Oil

• 1 Teaspoon Garlic

• 1/2 Teaspoon Paprika

• 1/2 Teaspoon Ground Ginger

• About 1/4 Cup Rainbow Quinoa, Dry

• 1/2 Cucumber, Diced

• 2 TBSP Onions

• 1 TBSP Olives (I used the jalapeño stuffed green olives from Aldi!)

• 1 Ounce Feta Cheese

• 3 TBSP Cherry Tomatoes

• Salt & Pepper to taste

For the sauce:

• 2 TBSP Greek Yogurt

• 1 TSP Lemon Juice

• 1 TSP Olive Oil

• Salt & Pepper to tase

Directions:

• Cut the onion into small pieces. Spray a skillet with non-stick spray. Cook the onions for about 5 minutes on medium heat or until slightly brown. Let cool, remove from pan and set aside.

• Thaw the shrimp (if using frozen) by placing in water for about 10 minutes and add to the skillet. Add olive oil, garlic, paprika, ground ginger, and salt & pepper to the shrimp. Cook on medium heat for about 5-7 minutes, or until fully cooked.

• Cook the quinoa according to the package directions. Let cool and set aside.

• Chop the cucumber and cherry tomatoes into small pieces.

• Add the quinoa and chopped vegetables to a bowl. Top with the cooked shrimp, olives, and feta cheese.

• In a separate small bowl, combine the ingredients for the sauce. Drizzle the sauce over the shrimp bowl and top with additional seasonings if needed. Enjoy :)

Note: If meal prepping for the week, you can prep the vegetables & quinoa in advance and add the shrimp and sauce the day of!