8 tablespoons olive oil
Juice of 2 lemons
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 box quinoa, cooked per package directions (You can use rice or orzo instead, if you wish.)
1 cup (1/2 pint) grape tomatoes, halved
1 1/2 cups Kalamata olives, halved
1 yellow or red bell pepper, coarsely chopped
1 cup cilantro, coarsely chopped
1 cucumber, chopped into small chunks
1 tea. Greek seasoning
3 ounces feta crumbles
Put the first six ingredients in a large zip-lock bag and marinate for an hour (or up to overnight).
Make 1 box Quinoa according to the package directions.
Mix the last seven ingredients in a bowl and let sit while you pour the contents of the zip-lock bag onto a broiler tray. Broil shrimp until they are pink.
Serve by putting down a small bed of Quinoa, top with a few shrimp and then the Greek salad on top. Enjoy!
source: modified from Fitness