Greek grilled shrimp quinoa bowls
Prep time
Cook time
Total time
Recipe type: Meat & Seafood
Cuisine: Greek
Serves: 4
  • 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 tbsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp red pepper flakes
  • ¼ tsp oregano
  • ½ tsp 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
  1. First, cook the quinoa. Using a fine mesh strainer, rinse the quinoa well until it no longer foams and bubbles.
  2. 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.
  3. 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.
  4. Now, you can prep the veggies. Dice the tomato and cucumber, slice the onion and olives, and rinse the chickpeas.
  5. In a large nonstick pan, heat the olive oil over medium-high heat.
  6. 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.
  7. 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!
Recipe by The Baking Fairy at