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The quinoa is tasty with the garlic and lemon in it and the shrimp has a hint of spiciness from the Sriracha hot sauce.
Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, 1/4 teaspoon pepper and hot sauce in a large zip-top bag. Seal the bag and let it sit while preparing the add ins for the quinoa, about 5-10 minutes.
In a large bowl, combine tomatoes, olives, bell pepper, parsley, feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.
Heat a pan (I used cast iron) over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more. Place the quinoa on the plate and place the shrimp on top. You can squeeze a little more lemon on top if you like.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!