1. Heat oven to 400°. Cook quinoa as directed on package. In a bowl, place tomatoes, 2 cups yellow onion, sugar, 4 tsp olive oil, 1/2 tsp oregano, d basil and a pinch each of sea salt and freshly ground black pepper.
2. Coat a baking sheet with vegetable oil cooking spray; arrange tomatoes on sheet, cut side up; roast 20 minutes. In same bowl, toss shrimp with fresh lemon juice.
3. In a large skillet over medium heat, sauté 1/2 cup yellow onion in 4 tsp olive oil for 1 minute. Add diced tomato, wine, garlic, 1/2 tsp dried oregano and a pinch each of sea salt and freshly ground black pepper; cook, stirring, until bubbly, 3 to 4 minutes. Reduce heat; simmer, 5 minutes; stir in shrimp.
4. Transfer shrimp mixture to a medium baking dish; top with feta; bake until shrimp are cooked through and cheese melts, 12 to 14 minutes. Sprinkle shrimp with parsley; serve with quinoa topped with roasted tomatoes.
502 calories, 17 g fat (3 g saturated), 53 g carbs, 8 g fiber, 35 g protein
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