Description
A vibrant and nutritious Avocado Shrimp Quinoa Bowl featuring protein-rich shrimp, fluffy quinoa, fresh veggies, and a zesty cilantro vinaigrette. This dish is perfect for a balanced lunch or dinner, combining Mexican and Southwestern flavors for a wholesome, satisfying meal.
Ingredients
Quinoa
- 1 cup quinoa
Cilantro Vinaigrette
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves, tough stems removed
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Grilled Shrimp
- ½ pound medium sized shrimp, peeled and de-veined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon chipotle pepper
- Salt and pepper, to taste
Toppings
- Black beans
- Sliced avocados
- Raw or grilled corn, sliced off the cob
- Shredded romaine lettuce
Pico de Gallo
- 1 ½ pounds ripe tomatoes, cut into ¼- to ½-inch dice
- Kosher salt, to taste
- ½ large white onion, finely diced (about ¾ cup)
- 1 jalapeño, finely diced (seeds and membranes removed for milder salsa)
- ½ cup finely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
Instructions
- Cook Quinoa: Rinse and cook the quinoa according to package directions until fluffy. Allow it to cool slightly.
- Make Cilantro Vinaigrette: Combine shallot, cilantro leaves, garlic, red pepper flakes, olive oil, red wine vinegar, and salt in a high-powered blender. Blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half of this dressing into the cooked quinoa, tasting and adding more if desired.
- Prepare Shrimp: Toss shrimp with olive oil, garlic powder, cayenne, chipotle pepper, salt, and pepper. Grill on an indoor or outdoor grill pan for approximately 3 minutes on each side until shrimp are pink and fully cooked.
- Make Pico de Gallo: Combine diced tomatoes, kosher salt, finely diced onion, jalapeño, chopped cilantro, and lime juice in a bowl. Mix well and taste to adjust seasoning and spice level.
- Assemble Bowls: Divide cilantro vinaigrette-coated quinoa evenly into 4 bowls. Top each with black beans, sliced avocado, corn, shredded romaine lettuce, and a generous spoonful of pico de gallo. Serve immediately.
Notes
- The cilantro vinaigrette keeps well for up to one week refrigerated, making it convenient to have on hand for quick meals.
- Leftover quinoa can be used to prepare this bowl quickly on busy days.
- The spice level of pico de gallo can be adjusted by removing or including jalapeño seeds and membranes.
