Green Goddess Quinoa Bowls with Arugula & Shrimp
Follow the microwave directions on the package to prepare quinoa (you'll need both pouches that come in the package). Once heated, transfer the quinoa to a shallow bowl to cool completely before assembling bowls.Advertisement
Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
Divide arugula among 4 single-serving containers (about 1 1/4 cups each). Top each with 1/2 cup quinoa and 2 tablespoons feta. Seal and refrigerate for up to 4 days.
In the morning before taking your lunch to go, transfer one-fourth of the bag of shrimp to a colander and run under cool water until thawed, about 2 to 3 minutes. Add to the meal-prep container. Dress with the salad dressing just before serving.
To make ahead: Refrigerate bowls for up to 4 days, but wait to defrost and add the shrimp until the morning before serving.
1 1/2 starch, 1 lean protein, 1/2 medium-fat protein, 1/2 vegetable