Name: Lemon-Chili Shrimp Avocado Quinoa Bowls Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: For the Quinoa:; 1 cup uncooked quinoa; 1½ cups low sodium vegetable or chicken broth; For Shrimp:; 20 oz shrimp; 2 tbsp olive oil; 1 lemon; 1 tbsp fresh oregano; 1 tbsp Fresh Parsley; 2 cloves garlic; ¼ tsp red chili flakes; ⅛ tsp kosher salt; black pepper; For Bowls:; 5 oz haas avocado; 4 cups romaine lettuce; 1 cup tomato; ½ cup red onion

lemon-chili shrimp avocado quinoa bowls recipe

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!

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

Ingredients

For the Quinoa:

1cupuncooked quinoa,tri-color or red
1½cupslow sodium vegetable or chicken broth

For Shrimp:

20ozshrimp,peeled and deveined
2tbspolive oil,divided
1lemon,juice and zest, divided
1tbspfresh oregano
1tbspfresh parsley,chopped
2clovesgarlic,minced
¼tspred chili flakes,or more to taste, crushed
⅛tspkosher salt
black pepper,to taste

For Bowls:

5ozhaas avocado,pitted and sliced
4cupsromaine lettuce,chopped
1cuptomato,diced
½cupred onion,diced

Instructions

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.