Hy-Vee Recipes and Ideas

Directions

1. Step1

   Place quinoa in a fine mesh sieve; rinse with cold running water until water runs clear. Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa. Reduce heat. Cook, uncovered, for 12 to 15 minutes or until water is absorbed. Spread quinoa in a single layer in a large rimmed baking pan. Refrigerate, uncovered, until cold.

2. Step2

   Peel shrimp; remove tails. Pat shrimp dry with paper towels; place in a medium bowl. Drain feta salad in a colander set over the bowl with shrimp. Gently toss shrimp with feta salad marinade to coat.

3. Step3

   Heat a large nonstick skillet over medium heat. Add shrimp mixture; cook for 1 to 2 minutes or until shrimp reaches 145 degrees. Transfer shrimp mixture to a clean medium bowl; set aside to cool completely.

4. Step4

   Heat 2 Tbsp. olive oil in the same skillet over medium-high heat. Add red onions and peppers; cook for 3 to 5 minutes or until softened, stirring often.

5. Step5

   Add remaining 2 Tbsp. oil to vegetables in skillet. Add cold quinoa; cook for 3 to 4 minutes or until quinoa begins to crisp slightly, stirring occasionally. Stir in spinach and drained Greek salad. Cool completely.

6. Step6

   To store, divide quinoa mixture among 4 single-serving microwave-safe containers; place shrimp on top. Cover and store in refrigerator up to 4 days.

7. Step7

   To serve, cover each opened container with a paper towel. Heat individually in the microwave on HIGH for 2 to 3 minutes or until 165 degrees. Sprinkle with lemon juice, if desired.