Ingredients
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2 cups tri-color quinoa
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1 lemon
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2 cloves garlic, minced
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1 tsp smoked paprika
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1 (16 oz) bag peeled and deveined raw large shrimp, thawed
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1 cup chopped seedless cucumber
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1 cup chopped tomatoes
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1 cup chopped roasted red bell peppers, drained
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2 tbsp chopped parsley
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2 tbsp chopped mint
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5 tbsp olive oil, divided
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1 (8 oz) pkg halloumi, cut into 1/4"-thick slices
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2 cups chopped butter lettuce leaves
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1/2 cup Taste of Inspirations® Cucumber Dill Tzatziki
Steps
1
Cook quinoa according to package directions. Into a medium bowl, grate zest from lemon. Add garlic and paprika and season with salt and pepper. Add shrimp and toss to evenly coat. Set aside.
2
Into a large bowl, squeeze 1 tablespoon juice from lemon. Add cucumber, tomatoes, red peppers, parsley and mint. Drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine and set vegetable-herb salad aside.
3
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. In batches if needed, add halloumi and cook until golden brown, 3 to 5 minutes per side. Transfer to large plate.
4
To same nonstick skillet, heat remaining 2 tablespoons oil over medium-high. Add paprika-spiced shrimp in a single layer and cook until opaque, 2 to 3 minutes per side.
5
Cut remaining lemon into wedges. Toss vegetable-herb salad once more. Divide quinoa, lettuce and vegetable-herb salad among bowls. Top with shrimp and halloumi slices. Dollop each bowl with tzatziki and serve with lemon wedges.
