Description
Ingredients
Yield: 4servings | Serving Size: 1bowl
For the quinoa:
1cupuncooked quinoa, tri-color or red
1 3/4cupslow sodium vegetable or chicken broth
A quick and easy Lemon-Chili Shrimp Avocado Quinoa Bowl recipe that’s great for lunch or dinner, or make them ahead for meal prep!
24jumbo shrimp, peeled and deveined (20 ounces)
2tablespoonsolive oil, divided
Juice and zest of 1 lemon, divided
1tablespoonfresh oregano
1tablespoonchopped fresh parsley
2garlic cloves, minced
1/4teaspooncrushed red chili flakes, or more to taste
1/8teaspoonkosher salt
black pepper, to taste
Bowls:
1mediumHaas avocado, pitted and sliced (yields 5 ounces)
4cupschopped romaine lettuce or your favorite greens
1cupdiced tomato
1/2cupdiced red onion
Instructions
- Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Add quinoa, lower the heat to low and cook, covered, for 20 to 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
For the shrimp: While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss.
- Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
Divide greens into 4 large serving bowls on one half of the dish.
- Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 1bowl, Calories: 484kcal, Carbohydrates: 44.5g, Protein: 37g, Fat: 17.5g, Saturated Fat: 2g, Cholesterol: 215.5mg, Sodium: 308mg, Fiber: 9g, Sugar: 8.5g
