Greek-Style Shrimp w/ Quinoa Tabbouleh

1 pound large frozen shrimp, cleaned, shelled, and thawed, tails on
4 tablespoons olive oil
Juice of 1 lemon
2 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (1/2 pint) grape tomatoes, halved
3/4 cup Kalamata olives, halved
1/2 yellow, green, or red bell pepper, coarsely chopped
1 cup flat-leaf parsley, coarsely chopped
3 ounces reduced-fat feta, cut into 3/4-inch chunks
1 box quinoa, cooked per package directions

1. Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag; let sit.
2. In a large bowl, combine tomatoes, olives, bell pepper, parsley, and feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.
3. Heat a grill pan over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more.
4. Mound quinoa mixture on half of a large platter and place shrimp on the other half; serve.

Number of Servings: 5

Recipe submitted by SparkPeople user POOCAKA.