This Mediterranean Shrimp Quinoa Salad captures the essence of the Mediterranean, bringing a vibrant and refreshing taste right to your table. It's packed with protein, colorful vegetables, and bold Mediterranean flavors, making it an ideal choice for lunch or a quick dinner.
Ingredients
Scale:
1 cup Quinoa
2 cups Water
1 pound Shrimp, peeled and deveined
2 tablespoons Olive oil
2 cloves Garlic, minced
2 tablespoons Lemon juice
1 cup Cherry tomatoes, halved
1 cup Cucumber, diced
1/4 cup Red onion, finely chopped
1/2 cup Feta cheese, crumbled
1/4 cup Fresh parsley, chopped
Salt and pepper to taste
Instructions
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the quinoa is cooking, preheat a grill or grill pan over medium-high heat.
In a bowl, toss the shrimp with olive oil, minced garlic, lemon juice, salt, and pepper. Let it marinate for about 10 minutes.
Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.
In a large bowl, combine the cooked quinoa, grilled shrimp, cherry tomatoes, cucumber, red onion, feta cheese, and parsley. Toss gently to combine.
Season with additional salt and pepper to taste. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
