Light and Easy Recipes and Meal Ideas
Meditereannean Quinoa Bowls
This makes a hearty, delicious lunch bowl you can eat at home, or easily pack up and go. It's fairly easy to put together if you purchase pre-cooked, peeled shrimp.
I purchased the frozen artichoke hearts from Trader Joe's. If you do not have a Trader Joe's in close proximity, they may be hard to find. You can use jarred artichokes instead, but they may not char as well as the frozen ones.
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
- 3 oz precooked shrimp
- about 6 large basil leaves
- 2 tsp olive oil
- 1 tbsp fresh lemon juice
- black pepper
Directions
Defrost shrimp (if frozen)
Pre-heat your toaster oven on the broil setting.
Move the rack to the highest position and line with foil.
Peel, smash and slice the garlic cloves in half.
Put the artichoke hearts and the garlic on the foil lined rack 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).
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.
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