Recipe of the Week - Lemon Chili Shrimp Quinoa Bowls

These quick and easy Lemon-Chili Shrimp Avocado Quinoa Bowls are great for lunch or dinner, or make them ahead for meal prep!

Ingredients

For the Quinoa:

1 cup uncooked quinoa, tri-color or red

1 1/2 cups low sodium vegetable or chicken broth

Shrimp:

24 jumbo shrimp, peeled and deveined (20 ounces)

2 tablespoons olive oil, divided

Juice and zest of 1 lemon, divided

1 tablespoon fresh oregano

1 tablespoon chopped fresh parsley

2 garlic cloves, minced

1/4 teaspoon crushed red chili flakes, or more to taste

1/8 teaspoon kosher salt

black pepper, to taste

Bowls:

1 medium Haas avocado, pitted and sliced (yields 5 ounces)

4 cups chopped romaine lettuce or your favorite greens

1 cup diced tomato

1/2 cup diced red onion

Directions

Cook the quinoa: 

Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 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.

Nutrition

Servings: 1 Bowl

Amount Per Serving

Calories: 484

Carbohydrates: 44.5g

Protein: 37g

Fat: 17.5g

Saturated Fat: 2g

Cholesterol: 215.5mg

Sodium: 308mg

Fiber: 9g

Sugar: 8.5g