Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (185g) quinoa, rinsed (or 2 cups cooked rice)
  • 1 cup (200g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup (115g) crumbled feta cheese
  • 1/4 cup (60g) Kalamata olives, pitted and halved
  • 1/4 cup (about 15g) fresh parsley, chopped
  • 1/4 cup (about 15g) fresh mint, chopped
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine all marinade ingredients in a bowl. Add shrimp and toss to coat. Let sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. Cook quinoa (or rice) according to package directions. Fluff with a fork when done.
  3. Chop all vegetables as specified in the ingredient list.
  4. Whisk together all dressing ingredients in a small bowl. Taste and adjust seasonings as needed.
  5. Preheat grill to medium-high heat. Thread shrimp onto skewers (optional) or place directly on the grill. Grill for 2-3 minutes per side, or until pink and opaque.
  6. Divide cooked quinoa (or rice) between two bowls. Top with grilled shrimp, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
  7. Drizzle with lemon-herb dressing. Garnish with fresh parsley and mint. Serve immediately.