Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
528 kcal
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Course
Main Course
Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette
Description
The Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette features a quinoa base blended with a fresh, herby cilantro vinaigrette made from shallots, cilantro, garlic, red pepper flakes, and red wine vinegar. Medium-sized shrimp are seasoned with garlic powder, cayenne, chipotle peppers, and grilled until pink and cooked through, adding a smoky and spicy touch. The bowl is completed with creamy avocado slices, black beans, fresh or grilled corn, shredded romaine lettuce, and a homemade pico de gallo of tomato, onion, jalapeño, and cilantro for brightness and texture. The combination delivers a mix of tender shrimp, crunchy vegetables, and a zesty dressing, making it suitable for a nutritious lunch or dinner. The dressing keeps well refrigerated for about a week, and leftover quinoa can be used to speed up preparation on busy days.
Ingredients
- 1 cup quinoa
For the Cilantro Vinaigrette
- 1 shallot roughly chopped
- 2 cups cilantro leaves tough stems removed, tightly packed, fresh
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Grilled Shrimp:
- ½ pound Shrimp peeled and de-veined, medium size
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon chipotle pepper
- salt to taste
- black pepper to taste
For the Toppings:
- black beans
- avocado sliced
- corn sliced off the cob, raw or grilled
- romaine lettuce shredded
For the Pico de Gallo
- 1 ½ pounds tomatoes cut into ¼- to ½-inch dice, ripe
- kosher salt
- ½ white onion finely diced (about ¾ cup, large
- 1 jalapeño finely diced (seeds and membranes removed for a milder salsa)
- ½ cup cilantro finely chopped fresh leaves
- 1 tablespoon lime juice fresh
Instructions
- Cook the quinoa according to the package directions. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half the vinaigrette into the quinoa, taste, add more if needed.
- Toss the shrimp with the oil, cayenne, garlic powder and chipotle pepper as well as salt and pepper. Grill on an indoor or outdoor grill pan for about 3 minutes on each side until pink and fully cooked.
- Combine the ingredients for the pico de gallo in a medium bowl and toss to combine. Taste and adjust seasoning and spice level as needed.
- Divide the quinoa into 4 bowls and top with desired amounts of black beans, avocado, corn and shredded romaine. Sprinkle with pico de gallo and serve.
Notes
- The cilantro vinaigrette can be stored in the refrigerator for up to one week for convenience.
- Leftover quinoa is ideal for preparing this bowl quickly on busy nights.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 91mg | 30% |
| Sodium | 682mg | 28% |
| Potassium | 923mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2316IU | 46% |
| Vitamin C | 33mg | 37% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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