Ingredients
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1 (16 ounce) package frozen cooked quinoa
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½ cup green goddess salad dressing
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1 (7 ounce) package baby arugula
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½ cup crumbled feta cheese
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1 (16 ounce) package frozen peeled and deveined cooked large shrimp
Directions
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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.
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Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
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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.
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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.
