Lemon-Chili Shrimp Quinoa Bowls (Print Version)
# Ingredients:
→ Quinoa
01 -
1 cup uncooked quinoa (tri-color or red)
02 -
1 3/4 cups low sodium vegetable or chicken broth
→ Shrimp
03 -
24 jumbo shrimp, peeled and deveined (20 ounces)
04 -
2 tablespoons olive oil, divided
05 -
Juice and zest of 1 lemon, divided
06 -
1 tablespoon fresh oregano
07 -
1 tablespoon chopped fresh parsley
08 -
2 garlic cloves, minced
09 -
1/4 teaspoon crushed red chili flakes (or more to taste)
10 -
1/8 teaspoon kosher salt
11 -
Black pepper, to taste
→ Bowls
12 -
1 medium Haas avocado, pitted and sliced (yields 5 ounces)
13 -
4 cups chopped romaine lettuce or your favorite greens
14 -
1 cup diced tomato
15 -
1/2 cup diced red onion
# Instructions:
01 -
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.
02 -
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 flakes, salt, and pepper to a small bowl and mix well. Add the shrimp and toss.
03 -
Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook for 2 to 3 minutes on each side.
04 -
Divide greens into 4 large serving bowls on one half of the dish. Add half the quinoa to the other half. Top with shrimp, avocado, tomato, and onion. Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, chili flakes, and the remaining lemon juice.
# Notes:
01 -
This dish is great for lunch, dinner, or meal prep.