Shrimp and Quinoa Bowls — zucchini, cherry tomatoes, and flatbread

Shrimp and Quinoa Bowls

Charred shrimp skewers over quinoa with roasted vegetables

Large shrimp marinate in lemon-garlic oil, grill on skewers, and serve over quinoa with roasted zucchini and cherry tomatoes.

Why crews like it: Light but protein-heavy. Grill marks make it feel like a cookout even on a Tuesday shift.

658Cal
47gProtein
33gCarbs
36gFat

Ingredients

Instructions

  1. Cook quinoa: Simmer quinoa in 4 cups water 15 minutes until tails appear and grains are tender but not mushy. Fluff with fork and season lightly.
  2. Roast vegetables: Toss zucchini and tomatoes with 2 tbsp oil, salt, and pepper. Roast at 425°F 18–20 minutes until zucchini tender and tomatoes burst.
  3. Marinate shrimp: Toss shrimp with remaining oil, lemon juice, garlic, oregano, salt, and pepper. Marinate 15 minutes while vegetables roast.
  4. Grill shrimp skewers: Thread shrimp on skewers. Grill over medium-high 2 minutes per side until pink, opaque, and lightly charred—not curled tight or rubbery.
  5. Assemble bowls: Portion quinoa, roasted veg, and shrimp skewers. Top with feta and parsley. Shrimp should snap cleanly when bitten.

Tonight's spread

Hall tips

Meal prep

Soak wooden skewers 30 minutes. Cook quinoa ahead—it holds well. Station: Thread shrimp uniform for even grill timing—3 per skewer works well. Station: Grill shrimp 2 minutes per side max—overcooked shrimp ruin the bowl. Station: Bowl line: quinoa, veg, shrimp, lemon wedge, feta optional.

Leftovers

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