Shrimp Avocado Quinoa Bowls
Why I Love This Recipe
Submitted by Benito Espinoza, Manufacturing
Ingredients You'll Need
1 avocado, pitted and sliced
2 cups chopped romaine lettuce (or favorite greens)
1/2 cup tomato, diced
1/4 cup onion, diced
Lime (for dressing)
For the quinoa:
1/2 cup uncooked quinoa
1 cup water
1/4 tsp salt
For the shrimp:
1/2 pound shrimp, shelled and deveined
1 tbsp olive oil
1 tsp paprika
1 clove garlic, crushed (or 1/2 tsp garlic powder)
1/4 tsp each of salt, onion powder, thyme, oregano, black pepper, cayenne pepper
To cook quinoa: Bring 1 cup of water to a boil in a large saucepan.
Rinse quinoa under cold water and drain well.
Stir in salt and quinoa.
Lower heat and cook, covered, for 15 minutes.
Turn off heat and let rest, covered, for 5 minutes.
To cook the shrimp: While quinoa is cooking, combine the shrimp, oil, and spices in a medium bowl.
Heat a large heavy-duty nonstick pan over medium-high heat for 2 minutes.
Once the pan is hot, coat with a light drizzle of oil and cook the shrimp in batches for 2 minutes per side or until cooked throught. Do not over crown the pan.
Divide lettuce or greens into two large serving bowls. Top each bowl with half the quinoa, shrimp, avocado, tomato, and onion. Drizzle with lime, sour cream, or your favorite dressing.