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Mediterranean Diet Recipes

Mediterranean Quinoa Salad with Shrimp

30 m

Ready In
45 m

Cook’s Note:
You can increase or decrease the amounts of olive oil and balsamic vinegar as desired using a 2-to-1 ratio.
Cherry tomatoes can be substituted for grape tomatoes, if desired.

1 cup cooked shrimp
1 lemon, juiced
salt and ground black pepper to taste
1 pint grape tomatoes
1 cup cooked quinoa
3/4 English cucumber, chopped
1/2 yellow bell pepper, chopped

1/2 green bell pepper, chopped
1/2 cup kalamata olives, chopped
1/4 red onion, chopped
1/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon oregano

Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes.
Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl.
Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine.
Top quinoa mixture with marinated shrimp to serve.

**Nutrition Facts

Per Serving: 134 calories; 9.2 g fat; 9 g carbohydrates; 5.1 g protein; 31 mg cholesterol; 229 mg sodium.