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Cilantro Lime Shrimp Quinoa Bowls

Cilantro Lime Shrimp Quinoa Bowls. A delicious and gluten free quinoa bowl full of Southwest and tropical flavors!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Calories: 389 kcal
Course: Main Course
Cuisine: American

Ingredients

Cilantro Lime Quinoa:
  • 1 cup quinoa rinsed and drained (I used rainbow quinoa)
  • 1/2 teaspoon kosher salt
  • Juice of half a lime
  • 2 tablespoons cilantro chopped
Mango Salsa:
  • 2 mangos peeled and diced
  • 2 tablespoons red onion diced
  • 1 tablespoon cilantro chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt
Cilantro Lime Shrimp:
  • 1 pound large shrimp peeled and deveined
  • 2 teaspoon grapeseed oil or other flavorless oil
  • salt and pepper to taste
  • 1/2 teaspoon cumin
  • Juice of half a lime
  • 1 tablespoon cilantro chopped
Avocado Crema:
  • 1/2 of a ripe avocado peeled and cubed
  • 1/4 cup plain non fat Greek yogurt ⁣
  • Juice of half a lime
  • 1/4-1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
Other Ingredients:
  • 1 can black beans rinsed and drained

Instructions

Cilantro Lime Quinoa:
    Cup of Yum
  1. In a medium sized sauce pan bring the quinoa, 1/2 teaspoon of salt, and 2 cups of water to a boil.
  2. Once the quinoa is boiling reduce the heat to medium low, cover with a lid, and let it simmer for 15-20 minutes or until all the liquid is absorbed.
  3. Off the heat stir in the lime juice and cilantro.
  4. Season with more salt if necessary.
Mango Salsa:
  1. In a large bowl toss together the diced mangos, red onion, cilantro, chili powder, and salt.
  2. Cover and refrigerate until ready to serve.
Avocado Crema
  1. In a blender combine all of the ingredients and blend until smooth.
  2. Scoop the crema out into a bowl or put it in a squeeze bottle, cover, and refrigerate until ready to serve.
Cilantro Lime Shrimp:
  1. Season the shrimp with salt, pepper, and the cumin.
  2. Heat the oil in a large nonstick or cast iron skillet over medium high heat.
  3. When the skillet is hot add in the shrimp.
  4. Cook the shrimp for about 2 minutes then flip them over and cook the other side for another 1-2 minutes.
  5. At the very end of the cooking squeeze in the juice of half a lime and add in the chopped cilantro.
Assembling the Bowls:
  1. Fill each bowl with about 1/2 a cup of the cooked quinoa.
  2. Top the quinoa with a 1/4 of the shrimp, 1/4 of the black beans, and as much mango salsa and avocado cream as desired.
  3. Serve immediately.

Nutrition Information

Serving 0g Calories 389kcal (19%) Carbohydrates 43g (14%) Protein 32g (64%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 286mg (95%) Sodium 1476mg (62%) Potassium 611mg (17%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 980IU (20%) Vitamin C 37.5mg (42%) Calcium 213mg (21%) Iron 4.9mg (27%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 389

% Daily Value*

Serving 0g
Calories 389kcal 19%
Carbohydrates 43g 14%
Protein 32g 64%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 286mg 95%
Sodium 1476mg 62%
Potassium 611mg 13%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 980IU 20%
Vitamin C 37.5mg 42%
Calcium 213mg 21%
Iron 4.9mg 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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