Mediterranean Quinoa Bowl
with Kale, Shrimp + Lemon-Tahini Sauce
Serves 4
This Mediterranean-inspired kale salad is packed with protein, healthy fats, and vibrant flavors. Tender shrimp, hearty garbanzo beans, crisp cucumbers, briny olives, and creamy feta come together with a bright lemon-tahini dressing for a satisfying and nutrient-dense meal. Optional quinoa adds extra texture and fiber, making this salad perfect for a light yet filling lunch or dinner.
Ingredients
For the Salad:
6 cups kale, de-stemmed and finely chopped
1 cup cooked* quinoa (optional)
1 can (15 oz) garbanzo beans, drained and rinsed
1 large cucumber, diced
½ cup Kalamata olives (we used our own!)
½ cup feta cheese, crumbled (optional)
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced (left raw or tossed with apple cider vinegar for a quick pickle)
1 lb shrimp, peeled and deveined
1 tbsp olive oil
½ tsp smoked paprika
½ tsp regular paprika
½ tsp dried oregano
½ tsp pul biber or aleppo pepper, dried
½ tsp cumin
Salt & pepper, to taste
¼ cup fresh parsley, chopped
For the Lemon-Tahini Dressing:
¼ cup tahini
Juice of 1 large lemon
1 Tbsp nutritional yeast (optional, but I love the taste)
1 tbsp olive oil
1 clove garlic, minced
1 tsp honey or maple syrup
¼ tsp salt
2-3 tbsp water (to thin consistency)
Directions
1. Prepare the Dressing
In a small bowl or jar, whisk together tahini, lemon juice, olive oil, minced garlic, honey (or maple syrup), and salt. Add water 1 tbsp at a time, whisking until the dressing reaches a smooth, pourable consistency. Set aside.
2. Massage the Kale
Place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt. Massage the leaves for about 2 minutes until softened and darker in color.
3. Cook the garbanzo beans
Toss the garbanzo beans with a little olive oil, cumin, salt, pepper, pul biber and oregano and saute in pan until warm and fragrant (about 2-4 minutes). Remove to bowl.
4. Cook the shrimp
Pat the shrimp dry and season with smoked paprika, cumin, salt, and pepper. Heat 1 tbsp olive oil in the same skillet as you used for the beans over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
5. Assemble the Salad
Layer the salad or toss together for plating! Top with shrimp and serve the dressing on the side for drizzling on top!
*To Cook Quinoa:
1 cup quinoa, rinsed
1.75 cups water
pinch salt
Bring to a boil in small pot or pan, reduce heat to simmer and cook covered for 15 minutes. Toss with fork and let steam another 5-10 minutes. Serve!
Did you hear the news? I’m launching a mini Cookbook called Cooking For One that will be live shortly! It’s recipes are scaled for one or two servings and has the full menu of what I made for myself for the week I spent at home on Lesvos by myself! Easy, fresh, nutritious recipes. Sound good? Get on the mailing list to be the first to know when it’s out!
