Your Next Weeknight Supper: Mediterranean Shrimp & Quinoa Bowl with Cucumber Dill Sauce

This dish is definitely one of my weekly go-to suppers - does the word supper sound strange to you?  If you happen to be from Iowa (♥) or other parts of the Midwest, you probably grew up hearing that word.  If you didn't, well then go ahead and add it to your vocab.  For me it's a sentimental way to refer to dinnertime.  It evokes the memory of sitting down to a meal with my parents and all four of my siblings - each of us at "our" place at the dinner table.  We were fortunate enough to have these family suppers take place nearly every night of our adolescence - yes, we were lucky little ducks.

Back to the food!  I love this particular meal because it's quick, easy, healthy and filling - oh, and it's mighty tasty as well. If you're not a shrimp fan, use chicken or tofu in its place.  I also added red pepper flakes as I sauteed the shrimp which gives the dish quite a kick.  Omit them if you're not a spicy food fan, but it is a good way to up your tolerance...

Photos & recipe below - enjoy!

Healthy Mediterranean Shrimp & Quinoa Bowl with Cucumber Dill Sauce
(Makes 2 servings)

Ingredients

- 3/4 cup dry quinoa (plus 1 1/2 cup water to boil)
- About 30 baby shrimp, thawed & tails removed (plus 1 tblsp water to steam shrimp)
- 1 tblsp olive oil
- 1 red bell pepper, diced
- 1/2 tsp dried red pepper flakes
- 1/2 med-large cucumber, diced (skin on is fine; can peel if prefer skin off)
- 1/2 cup plain, non-fat Greek yogurt
- 1/2 tsp lemon juice
- 1 tsp fresh (or dried) dill

Directions

Soak quinoa for about 5 mins in room temp water, drain and cook according to package directions (detailed info on cooking quinoa can be found here).  

While quinoa cooks, dice red bell pepper.  Heat 1 tblsp water in a skillet on the stove over medium heat.  Add thawed shrimp and let steam for about 2 minutes, stirring often.  Add 1 tblsp olive oil to skillet and add diced bell pepper to skillet with shrimp.  Cook over medium heat for about 5 minutes (stirring often).  Add the red pepper flakes and cook for another 3 minutes.  Remove from heat and set aside.  Check quinoa and set aside once cooked.

Dice cucumber and transfer to a medium bowl.  Add the yogurt, lemon juice and dill and stir to combine.  Adjust lemon juice dill according to taste.

In a serving bowl add the quinoa, layer with the shrimp/peppers mixture & top with a hearty dollop of cucumber sauce - serve immediately!