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Meditereannean Quinoa Bowls

Points: 9
Meditereannean Quinoa Bowls
This makes a hearty lunch bowl you can eat at home, or easily pack up and go.
Total Cook/Prep time: 30 minutes

Ingredients

  • 1/2 cup quinoa (cooked according to package directions)
  • 1 oz crumbled feta cheese
  • 1/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 6 cloves of garlic
  • 1 cup frozen artichoke hearts
  • 6 - 6 precooked shrimp
  • about 6 large basil leaves
  • 2 tsp olive oil
  • 1 tbsp fresh lemon juice
  • black pepper

Directions

Pre-heat your toaster oven on the broil setting.

Move the rack to the highest position.

Peel, smash and slice the garlic cloves in half.

Put the artichoke hearts and the garlic in the toaster oven and broil for 10 minutes one side, 10 minutes on the other side (or until you get a nice char on each side).

Cook the quinoa.

Slice the sun-dried tomatoes.

Assemble the quinoa, feta cheese, sun-dried tomatoes, garlic, artichoke hearts, shrimp and basil leaves in a bowl.

Drizzle the olive oil and lemon juice over the ingredients.

RATING:  
  5 (1 reviews)
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