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Rinse and cook the quinoa according to package instructions. Once cooked, fluff with a fork and stir in parsley, olive oil, lemon juice, and salt. Set aside.
Prepare the Tzatziki Sauce:
In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Mix well and chill until ready to serve.
Cook the Shrimp:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add shrimp, lemon juice, lemon zest, oregano, salt, and pepper. Cook for 2-3 minutes per side, or until shrimp are pink and cooked through. Remove from heat.
Assemble the Bowls:
Divide the quinoa into serving bowls. Top each bowl with cooked shrimp, diced cucumber, tomatoes, kalamata olives, and feta cheese. Add red onion if desired.
Finish with Tzatziki:
Drizzle the bowls with tzatziki sauce or serve it on the side.
Garnish and Serve:
Garnish with extra parsley, dill, or a lemon wedge for a fresh Mediterranean touch. Serve immediately and enjoy!
This Mediterranean Shrimp Bowl with Quinoa is a perfect balance of light, zesty, and hearty flavors. It’s a healthy, vibrant meal that’s great for lunch, dinner, or meals
