Greek grilled shrimp quinoa bowls

Pack these healthy, delicious Greek Grilled Shrimp Quinoa Bowls as lunches for the week, or whip them up for a quick and easy weeknight dinner!

Happy Monday! I don't know about y'all, but I have a super busy week ahead of me at school, and I could really use a healthy, delicious, meal-prep friendly recipe. So today, I'm sharing these gorgeous Greek Grilled Shrimp Quinoa Bowls! I'm literally 0% Greek so while these probably aren't very authentic, they're totally delicious. You start with a base of quinoa, and layer on chickpeas, cucumbers, Kalamata olives, tomatoes, red onion, grilled shrimp, and the easiest 2-minute tzatziki sauce. Yes, please!

So, I know what I said the past couple of posts about veganizing... but you have to understand that us bloggers to a LOT of work ahead of time. While I've definitely been veggie-based in my everyday life recently, this shoot was from a month ago and it was too pretty to go to waste. Also, I know most of my readers are omnivores so I'm sure y'all will still enjoy this. I know my family did! I'm honestly just impressed that I even got my dad to eat quinoa in the first place. If that doesn't tell you how tasty these grilled shrimp quinoa bowls are, I don't know what will!

Also, if you're an established veg-head {or recently converted like me}, of course you can leave out the shrimp and these bowls will still be delicious! You can also add in chick'n strips or even vegan shrimp. Because, yes, vegan shrimp are a thing and they're kind of mind-blowing. I've had them and I don't know what they're made of, but somehow they taste just like shrimp and they even have the right texture. VEGAN MAGIC.

Whip up these Greek-inspired grilled shrimp quinoa bowls soon and let me know what you think! Happy cooking! 🙂

Looking for more shrimp recipes? Check out my Garlic Shrimp Caesar Salad, Coconut Lime Shrimp Packets, Corn Chowder with Bacon & Shrimp, and my Creamy Shrimp Enchiladas!

Print Recipe

4.50 from 2 votes

Greek grilled shrimp quinoa bowls

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Meat &amp, Seafood

Cuisine: Greek

Servings: 4

Author: Valentina | The Baking Fairy

Ingredients

• 1 cup dry quinoa
• 2 cups vegetable broth
• 1 can chickpeas rinsed and drained
• 1 seedless English cucumber washed and diced
• 2 Roma tomatoes washed and diced
• ½ cup Kalamata olives halved
• 1 lb shrimp peeled
• 1-2 tablespoon olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon red pepper flakes
• ¼ teaspoon oregano
• ½ teaspoon paprika
• ¼ cup red onion sliced thinly
• *for the tzatziki sauce*
• 1 cup plain Greek yogurt
• ¼ cup seedless cucumber
• 2 cloves garlic
• juice of ½ lemon
• salt & pepper to taste

Instructions

• First, cook the quinoa. Using a fine mesh strainer, rinse the quinoa well until it no longer foams and bubbles.
• In a medium pot, combine the vegetable broth and rinsed quinoa, and bring to a boil {watch carefully because it tends to boil over quickly!}. Lower to a simmer, cover, and cook until quinoa has absorbed all the liquid, about 15 min. Set aside until needed.
• Next, make the tzatziki sauce. In a medium bowl, mix together the Greek yogurt, lemon juice, salt and pepper. Press the garlic through a garlic press or chop finely by hand, and mix it in. Finally, use a large-hole grater, shred the ¼ cup of cucumber, and mix that in as well. Add more seasoning as needed, and set aside.
• Now, you can prep the veggies. Dice the tomato and cucumber, slice the onion and olives, and rinse the chickpeas.
• In a large nonstick pan, heat the olive oil over medium-high heat.
• Add in the shrimp and cook, stirring occasionally, until about half-way cooked. Add in all the spices, and cook until shrimp are pink, firm, have a golden brown crust, and do not appear grey at all.
• Finally, you can start building your bowls! Divide the quinoa evenly among 4 bowls. Top with equal amounts of veggies, shrimp, and finish it off with the sauce. Enjoy immediately or store in the fridge for later!