How To Make Lemon-Chili Shrimp Avocado Quinoa Bowls
Spicy and meaty shrimp serves as protein garnish to these fiber-rich quinoa bowls. The bowls are made with lettuce, avocado, and tomatoes. Try it!
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.
While the quinoa is cooking, add 2 teaspoons of 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 for 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.
- Calories: 440.94kcal
- Fat: 17.42g
- Saturated Fat: 2.72g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.91g
- Polyunsaturated Fat: 3.52g
- Carbohydrates: 42.95g
- Fiber: 8.27g
- Sugar: 4.48g
- Protein: 29.90g
- Cholesterol: 181.30mg
- Sodium: 1002.51mg
- Calcium: 153.18mg
- Potassium: 959.96mg
- Iron: 3.84mg
- Vitamin A: 308.39µg
- Vitamin C: 21.71mg
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