Mediterranean Quinoa Bowls with Shrimp are an easy dinner recipe, full of whole grains, protein, and fresh produce. Oh, and it’s delicious!
Last week I went onto facebook live to talk alllllll about quinoa. I started a weekly episode, focusing on healthy, everyday kitchen staples. Tune in! We’ve talked about spinach, avocado, black beans, and quinoa so far, and I’m always taking recommendations so if there’s anything you’d like to see, let me know.
It was lots of fun to talk about quinoa because it’s an ingredient I use all the time. If you’ve been reading for any length of time – you already know this because you see a steady stream of quinoa recipes. So it’s only natural that a quinoa bowl would make it’s way on here.
So there’s another thing I want to talk endlessly about and surprisingly it’s not an ingredient or meal! It’s the division of responsibility. I have been doing LOTS of research the last few weeks. You know how sometimes you get into grooves with learning and educating yourself? I tend to go through a few different topics: marketing/social media/influencer type research (articles, podcasts, online courses) for the “business” side of my work and then there is the nutrition/cooking/feeding kids/intuitive eating side of my work. THIS is the side that I can make happen at 9pm. Who wants to watch a course about feeding kids with Ellyn Satter at 9pm? ME! (Satter is the founder/creator of the Division of Responsibility.)
And I know, I talk about the division of responsibility all. the. time. But it’s because it makes so much sense, and I’ve seen it work for my family! We’re not perfect (oh no!), but perfection when it comes to meals and food simply isn’t necessary.
I bring this up because this might be a meal that you see and say, yeah, that looks great. My kids would never touch it. But we need to give them the chance. Did Demi eat hers all in one bowl? No, we separated it out to make it a little easier for toddlers to take in. And if you follow my instagram stories, you’ll see that sometimes she’ll happily eat meals like this, and other times she’ll take a few bites of dinner and nothing more.
All of this is totally normal and the most important piece really isn’t how much they are eating, or if they eat a vegetable every night. It’s to leave the struggle and drama and pressure of eating behind. To bring joy to the table and to have your kids listen to their own bodies when it comes to what and how much they want to eat.
Division of Responsibility reminder: parent decides what, where, when and child decides what and how much.
So give it a try at your next family meal and let me know how it goes. Toddlers and young kids don’t always like everything mixed up, so serve it separately. For Demi I put the shrimp over the quinoa and everything else over the salad greens. I also let her serve herself toppings like cheese. Serve this meal alongside some milk and pita bread, and see what they try without any pressure from you!
PrintMediterranean Quinoa Bowls with Shrimp
Prep Time: 5 minutes- Cook Time: 20 minutes
- Total Time: 25 minutes
Yield: 4 servings
Description
Mediterranean Quinoa Bowls with Shrimp is a flavorful, quick dinner that happens to be gluten-free!
Ingredients
- 1.5 cups quinoa
- 3 cups water
- 1 lb. raw shrimp
- 1/4 cup olive oil
- 1/4 cup lemon juice (about one lemon)
- 1 large tsp. of dijon mustard
- 1 Tbsp oregano
- 1/2 tsp salt
- pepper to taste
- 12 oz. jar roasted red peppers
- 1 medium cucumber
- 5 oz. bag of herb salad mix
- 4-6 oz. feta cheese crumbles
Instructions
- Prepare quinoa as directed.
- Thaw shrimp if necessary.
- Prepare dressing:
- In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
- Prep veggies:
- Drain red peppers and thinly slice.
- Wash and thinly slice cucumber.
- Wash lettuce if necessary.
- Heat a large saute pan over medium-high heat. When hot, add 2 Tbsp of dressing to pan, along with shrimp.
- Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You’ll know it’s done when it turns pink and curls up.)
- Compile bowls: layer quinoa, top with vegetables and drizzle with 1 Tbsp. of dressing. Top with 1/4 of the shrimp and 2 Tbsp. of feta cheese.
Notes
- Shrimp: If you can’t find raw shrimp, simply thaw it and cook just until shrimp is warmed through.
- Cucumber: I always recommend persian or english cucumbers. They are a bit more expensive, but don’t need to be peeled and have a slightly sweeter taste that I prefer over conventional cucumbers.
- Herb salad mix: This is simply a bagged salad mix with fresh herbs. If you can’t find that, use whatever salad greens look good!
5642.9 g1897.3 mg25.1 g49.9 g7.1 g37.9 g207.7 mg
Other Quinoa Recipes to Try:
Slow Cooker Turkey Quinoa Chili: throw everything in the slow cooker and you’re left with a nutritious, filling meal!
Chicken Broccoli Quinoa Casserole: my childhood favorite, updated with the addition of quinoa.
Pizza Quinoa Casserole: the pizza flavors you love, rolled up into a healthy casserole.
One Pot Mexican Quinoa: filling and satisfying with the best mexican flavors! You HAVE to try this one!
Black Bean Quinoa Salad: make this salad and you’ll have days of a protein-rich (all plant-based) lunch!
Quinoa & Arugula Salad with Lemon Vinaigrette: looks pretty, tastes light and bright!
Any quinoa recipes you’d like to see? I’ll do my best to make it happen!
I have roasted chicken over every imaginable vegetable, fruit, and starch, but I particularly love angel hair because the pasta is so absorbent and acts like a sponge for the cooking juices. Cook the thin strands in boiling water first, drain them, and arrange them in a baking dish. Add canned tomatoes for a little color and flavor, and then set chicken pieces on top.
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