Mediterranean Shrimp and Quinoa Saute
with kalamata olives / artichoke hearts / feta

Name: Mediterranean Shrimp and Quinoa Saute
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1 Bell pepper, green, chopped; 1 Bell pepper, red, chopped; 2 cloves Garlic, chopped; 2 Tbsp Parsley, chopped; 1/4 cup Olives, Kalamata, pitted , sliced (sub any olives); 1 cup Artichoke hearts, marinated in oil, chopped; 1 Tbsp Oil, cooking; 2 tsp Za'atar; 1/2 tsp Red pepper flakes (opt); ~3 cups Quinoa, cooked (ingredients listed separately); 2 tsp Vinegar, red wine; 3 oz Cheese, feta, crumbled; 2 tsp Lemon juice; 2/3 cup Quinoa, uncooked; 1 1/3 cup Stock, any type

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Packed with some of our favorite Mediterranean ingredients, this shrimp and quinoa saute comes together in a flash.
Smarts: This is a great meal for using up leftover vegetables, so feel free to add in your favorites.

Ingredients

Metric

Servings:

Mediterranean Shrimp and Quinoa Saute:

Shrimp, peeled and deveined - 1 lb
Bell pepper, green - 1 , chopped
Bell pepper, red - 1 , chopped
Garlic - 2 cloves , chopped
Parsley - 2 Tbsp , chopped
Olives, Kalamata, pitted - 1/4 cup , sliced (sub any olives)
Artichoke hearts, marinated in oil - 1 cup , chopped
Oil, cooking - 1 Tbsp
Za'atar - 2 tsp
Red pepper flakes (opt) - 1/2 tsp
Quinoa, cooked (ingredients listed separately) - ~3 cups
Vinegar, red wine - 2 tsp
Cheese, feta - 3 oz , crumbled
Lemon juice - 2 tsp

Quinoa:

Quinoa, uncooked - 2/3 cup
Stock, any type - 1 1/3 cup

Prep

Shrimp - Defrost, rinse, and pat dry. Season with some salt and pepper.
Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Cover and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Bell peppers / Garlic / Parsley / Olives / Artichoke hearts - Prep as directed. Store separately. (Can be done up to 5 days ahead)

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Make

Heat a wok or skillet over medium-high heat. Add oil and then bell peppers to heated oil. Saute until soft, 3 to 4 minutes.
Add shrimp, garlic, za’atar, and red pepper flakes and saute until shrimp is cooked through, 4 to 5 minutes.
Stir in quinoa, olives, artichoke hearts, and vinegar and cook just until everything is heated through.
Season quinoa with some salt and pepper. (You can also add some more vinegar and / or red pepper flakes if you’d like.)
Crumble feta over quinoa and top with lemon juice and parsley. Enjoy!

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