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Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowls with Shrimp

  • Author: Emily Dingmann
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Mediterranean Quinoa Bowls with Shrimp is a flavorful, quick dinner that happens to be gluten-free!


  • 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
  • 46 oz. feta cheese crumbles


  1. Prepare quinoa as directed.
  2. Thaw shrimp if necessary.
  3. Prepare dressing:
    1. In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
  4. Prep veggies:
    1. Drain red peppers and thinly slice.
    2. Wash and thinly slice cucumber.
    3. Wash lettuce if necessary.
  5. Heat a large saute pan over medium-high heat. When hot, add 2 Tbsp of dressing to pan, along with shrimp.
  6. 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.)
  7. 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.


  1. Shrimp: If you can’t find raw shrimp, simply thaw it and cook just until shrimp is warmed through.
  2. 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.
  3. 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!