Name: Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup quinoa; 1 shallot, roughly chopped; 2 cups fresh cilantro leaves, tough stems removed; 1 clove garlic; 1/2 teaspoon red pepper flakes; 1/2 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon salt; 1/2 pound medium-sized shrimp, peeled and deveined; 1 tablespoon olive oil (for shrimp); 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon chipotle pepper; Salt and pepper to taste; Black beans (for topping); Sliced avocados (for topping); Raw or grilled corn (sliced off the cob, for topping); Shredded romaine lettuce (for topping); 1 1/2 pounds ripe tomatoes (cut into 1/4- to 1/2-inch dice, for pico de gallo); Kosher salt (for pico de gallo); 1/2 large white onion (finely diced, about 3/4 cup, for pico de gallo); 1 jalapeño (finely diced, seeds and membranes removed for a milder salsa, for pico de gallo); 1/2 cup finely chopped fresh cilantro leaves (for pico de gallo); 1 tablespoon fresh lime juice (for pico de gallo)

Description

A vibrant bowl featuring quinoa, shrimp, and a zesty cilantro vinaigrette, packed with flavor and nutrients.

Ingredients

Scale

1 cup quinoa
1 shallot, roughly chopped
2 cups fresh cilantro leaves, tough stems removed
1 clove garlic
1/2 teaspoon red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 pound medium-sized shrimp, peeled and deveined
1 tablespoon olive oil (for shrimp)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle pepper
Salt and pepper to taste
Black beans (for topping)
Sliced avocados (for topping)
Raw or grilled corn (sliced off the cob, for topping)
Shredded romaine lettuce (for topping)
1 1/2 pounds ripe tomatoes (cut into 1/4- to 1/2-inch dice, for pico de gallo)
Kosher salt (for pico de gallo)
1/2 large white onion (finely diced, about 3/4 cup, for pico de gallo)
1 jalapeño (finely diced, seeds and membranes removed for a milder salsa, for pico de gallo)
1/2 cup finely chopped fresh cilantro leaves (for pico de gallo)
1 tablespoon fresh lime juice (for pico de gallo)

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Instructions

Cook quinoa according to package directions, rinsing it first and then simmering in water for about 15 minutes. Fluff with a fork when done.
Combine all cilantro vinaigrette ingredients in a high-powered blender and blend until smooth, adjusting salt and pepper as necessary.
Toss shrimp with oil, cayenne, garlic powder, chipotle pepper, salt, and pepper. Grill shrimp for about 3 minutes on each side until pink and cooked through.
Combine pico de gallo ingredients in a medium bowl and toss to combine, adjusting seasoning as needed.
Divide quinoa into bowls and top with black beans, avocado, corn, and romaine. Sprinkle with pico de gallo and serve.

Notes

For a more substantial meal, consider adding more beans or grilled chicken. Always taste and adjust seasoning as you go.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 25g
Cholesterol: 85mg