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Avocado Shrimp Quinoa Bowl

Avocado Shrimp Quinoa Bowl

A delicious Avocado Shrimp Quinoa Bowl loaded with shrimp, quinoa, and the best cilantro vinaigrette, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican, Southwestern
Servings 4 people
Calories 528 kcal

Equipment

  • blender
  • grill pan

Ingredients
  

Quinoa

  • 1 cup quinoa

Cilantro Vinaigrette

  • 1 shallot roughly chopped
  • 2 cups 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

  • 1 can black beans
  • 2 slices avocado sliced
  • 1 cup raw or grilled corn sliced off the cob
  • 2 cups shredded romaine lettuce

Pico de Gallo

  • 1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
  • Kosher salt
  • ½ large white onion finely diced (about ¾ cup)
  • 1 jalapeño finely diced seeds and membranes removed
  • ½ cup fresh cilantro leaves finely chopped
  • 1 tablespoon fresh lime juice

Instructions
 

  • Cook the quinoa according to the package directions. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half the vinaigrette into the quinoa, taste, add more if needed.
  • Toss the shrimp with the oil, cayenne, garlic powder and chipotle pepper as well as salt and pepper. Grill on an indoor or outdoor grill pan for about 3 minutes on each side until pink and fully cooked.
  • Combine the ingredients for the pico de gallo in a medium bowl and toss to combine. Taste and adjust seasoning and spice level as needed.
  • Divide the quinoa into 4 bowls and top with desired amounts of black beans, avocado, corn and shredded romaine. Sprinkle with pico de gallo and serve.

Notes

The dressing will keep for a week in the fridge, so I love to always have some sort of vinaigrette on hand. You can also use leftover quinoa here so it's really a quick meal for busy nights.

Nutrition

Serving: 1bowlCalories: 528kcalCarbohydrates: 39gProtein: 20gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.003gCholesterol: 91mgSodium: 682mgPotassium: 923mgFiber: 6gSugar: 6gVitamin A: 2316IUVitamin C: 33mgCalcium: 91mgIron: 3mg
Keyword Avocado Shrimp Quinoa Bowl, cilantro vinaigrette, healthy recipe, quinoa, Shrimp, superfood bowl
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