Greek-style Shrimp with Quinoa Tabbouleh

By AnnieMro

Ingredients

• 1 lb. large frozen shrimp, cleaned and shelled, thawed
• 4 tbsp. olive oil
• juice of 1 lemon
• 2 garlic cloves, minced
• 1/2 tsp. each: salt, pepper
• 1 cup grape tomatoes, halved
• 1/2 yellow/orange/red pepper, chopped
• 1 cup parsley
• 3 ounces light feta, coarsely chopped
• 1 box quinoa, cooked

Details

Servings 4
Preparation time 15mins
Cooking time 29mins

Preparation

Step 1

Place shrimp, oil, 2 tbsp. lemon juice, 1 minced garlic clove, 1/4 tsp each salt and pepper in a large ziplock bag. Marinate.

In a large bowl, combine tomatoes, pepper, parsley, feta and remaining oil, juice, garlic, salt and pepper. Add cooked quinoa and mix well.

Heat a pan over medium-high heat. Place shrimp in a single layer and cook for 2 mins. Flip and cook an additional 2 mins.

Mound quinoa on half of a large platter and place shrimp on the other half. Serve.