Mediterranean Shrimp Salad
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Good morning (or afternoon).. I have a new recipe for you today! It is perfect for meal prep, because you eat it cold. And with Lent coming up- it is good option for those abstaining from meat.
A few items that help to make this dish prepped in no time include a rice cooker, a lemon juicer, my new favorite cutting board, oh and Cavenders Greek Seasoning makes it taste amazing!
Mediterranean Shrimp Salad
ingredients
1 cup uncooked quinoa
1 lb shrimp
2.5 cups diced cucumber
2 cups cherry tomatoes, halved
3/4 cup diced green onions
1 handful spinach
1/2 cup chopped parsley
Juice from 2 lemons
1/4 cup olive oil
salt, pepper, & Cavenders Greek Seasoning to taste
directions
Cook quinoa. I do this in my rice cooker with 2 cups water.
Cook shrimp in a skillet and season with Cavenders Greek Seasoning.
Dump cooked quinoa into a bowl and immediately add: spinach, olive oil, & lemon juice with salt & pepper to taste.
Next add cucumbers, tomatoes, parsley, & shrimp.
Stir together and season more if needed. Chill in fridge for at least an hour before serving.
There you have it! Easy Peasy, healthy, & flat out delicious. Petey (my husband for anyone new here) said it’s one of his favorite meals.
I’ve got the video save to my IG highlights. Be sure to follow @thevintagefork for more in & out of the kitchen.
Happy Eating,
Liz
