Muscle-Building Shrimp and Quinoa Power Bowl

Power bowls echo Mediterranean mezze spreads that layer bright vegetables over a satisfying grain base. Here, lemony smoked-paprika shrimp meet fluffy quinoa with cucumber, cherry tomatoes, and red onion for a fresh, protein-forward lunch.

Serves 3 · 15 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 42g protein
• 38g carbs
• 20g fat
• 3.4g fiber

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Ingredients

• 1 lb raw large shrimp, peeled and deveined
• 1 cup uncooked quinoa
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup Kalamata olives, halved
• 1/2 cup crumbled feta
• 1/4 cup fresh dill or parsley, chopped
• 1/2 cup plain Greek yogurt
• 3 cups baby spinach or arugula

Instructions

1. 1Rinse the quinoa under cold water until the water runs clearer. Combine with water and salt in a saucepan; bring to a boil, reduce to low, cover, and simmer 15 minutes until the liquid is absorbed and grains are fluffy. Remove from heat, fluff with a fork, and let steam uncovered 5 minutes.
2. 2While the quinoa cooks, pat the shrimp very dry with paper towels. In a bowl, toss them with olive oil, half the minced garlic, smoked paprika, oregano, half the salt, and pepper until evenly coated.
3. 3Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2–2 1/2 minutes per side until pink, opaque, and lightly charred at the edges; transfer to a clean plate so they do not overcook.
4. 4In a small bowl, whisk the remaining olive oil, lemon juice, remaining garlic, remaining salt, and a grind of pepper to make a bright dressing. Stir a spoonful of the dressing into the Greek yogurt for a quick herby sauce if desired.
5. 5In a mixing bowl, combine the warm quinoa with cucumber, cherry tomatoes, red onion, olives, most of the herbs, and half the dressing; toss gently so the grains stay separate and lightly coated.
6. 6Build each bowl with a bed of spinach or arugula, a scoop of the dressed quinoa mixture, a generous portion of shrimp, crumbled feta, and a dollop of Greek yogurt. Finish with remaining herbs and an extra squeeze of lemon.
7. 7For meal prep, portion quinoa bases and shrimp into containers, keep greens and yogurt separate, and assemble just before eating so textures stay fresh up to 3 days.