30 Minute Meals: Friday Menu

Friday: Greek-Style Shrimp with Quinoa Tabbouleh

Makes: 4 servings with leftovers
Prep time: 15 minutes
Cook time: 14 minutes

Ingredients
1 pound large frozen shrimp, cleaned, shelled, and thawed, tails on
4 tablespoons olive oil
Juice of 1 lemon
2 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grape tomatoes, halved
3/4 cup Kalamata olives, halved
1/2 yellow, green, or red bell pepper, coarsely chopped
1 cup flat-leaf parsley, coarsely chopped
3 ounces reduced-fat feta, cut into 3/4-inch chunks
1 box quinoa, cooked per package directions

Directions
1. Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag; let sit.

2. In a large bowl, combine tomatoes, olives, bell pepper, parsley, and feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.

3. Heat a grill pan over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more.

4. Mound quinoa mixture on half of a large platter and place shrimp on the other half; serve.

Nutrition facts per serving: 442 calories, 27g protein, 44g carbohydrate, 18g fat (3.18g saturated), 7g fiber