Taking cues from the Mediterranean Lifestyle, this mealtime bowl is loaded with greens, colorful vegetables, whole grains and lean protein. Served warm or cool, it’s perfect for a hot summer day or chilly fall evening. The ingredients can be quickly prepared ahead, making this an ideal meal for a quick lunch or dinner. Serve with a drizzle of Lemon Herb Dressing.
SERVES:1 PREP TIME: 15 minutes COOK TIME: 15 minutes
Ultimate Make-Ahead Meal
A few minutes of prep work will provide multiple meal bowls perfect for a healthy and quick lunch or dinner
Ingredients
7-8 medium, raw shrimp, peeled and deveined, tails removed
1 Tablespoon olive oil for cooking the shrimp
1 cup quinoa, cooked
2 cups fresh baby arugula or other greens
1/4 cup red bell pepper, seeded and diced
1/4 cup cucumber, diced
1/4 cup carrots, shredded
2 Tablespoons Kalamata olives, sliced
2 Tablespoons Feta cheese, optional
Salt, pepper and seasonings of choice
Lemon Herb Dressing - recipe separate
Instructions
Prep shrimp, quinoa, vegetables and dressing ahead.
Season shrimp with olive oil and favorite herb blend. Cook over medium heat or in a moderate temperature air fryer for about 5 minutes, or until cooked through.
Cook quinoa according to package directions. Season with salt and pepper or favorite seasoning. Cool if serving a cold bowl.
Wash, peel, chop, dice or shred vegetables and set aside for later.
To serve warm: Place freshly cooked quinoa and shrimp in a bowl. Layer the arugula, vegetables, olives and Feta cheese. Drizzle with Lemon Herb Dressing.
To serve cold: Layer precooked shrimp and quinoa with the other ingredients. Finish with the Lemon Herb Dressing.
Tips: Swap shrimp for roasted, seasoned chickpeas, tofu or other plant-based protein. Mix up the vegetables for seasonal selections and preferences. Try different seasoning profiles from herbs, spices and citrus.