Lemon-Chili Shrimp Avocado Quinoa Bowls
These speedy and simple Lemon-Chili Shrimp Avocado Quinoa Bowls are perfect for a satisfying lunch or dinner. You can also whip them up in advance for your meal prep needs!
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Ingredients
- 1 cup uncooked quinoa
- 1 3/4 cups low sodium vegetable or chicken broth
- 1 tablespoon fresh oregano
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves
- 1/4 teaspoon crushed red chili flakes
- 1/8 teaspoon kosher salt
- black pepper
- 1 medium Haas avocado
- 4 cups chopped romaine lettuce or your favorite greens
- 1 cup diced tomato
- 1/2 cup diced red onion
- Juice and zest of 1 lemon
- 24 jumbo shrimp
- 2 tablespoons olive oil
Instructions
- 1
Prepare the quinoa: In a medium heavy-bottomed pot, bring the broth to a rolling boil. Rinse the quinoa thoroughly under cold running water, then drain it well. Stir in the quinoa, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. Once done, turn off the heat and allow it to sit, still covered, for an additional 5 minutes. Finally, use a fork to fluff the quinoa gently.
- 2
Marinate the shrimp: As the quinoa cooks, take a small bowl and combine 2 teaspoons of olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, minced garlic, chili, salt, and pepper. Mix everything together thoroughly. Add the shrimp to the bowl and toss until they are evenly coated.
- 3
Cook the shrimp: Preheat a grill pan or a heavy skillet over high heat. Once it’s hot, lightly spray with cooking oil and place the shrimp in the pan. Sear the shrimp for 2 to 3 minutes on each side until they are fully cooked.
- 4
Assemble the bowls: On one side of each of the four large serving bowls, arrange a portion of mixed greens.
- 5
Fill the other half of the bowls with half of the cooked quinoa, then layer the shrimp on top, followed by slices of avocado, diced tomato, and onion.
- 6
Finish the dish: Drizzle each bowl with 1 teaspoon of the remaining olive oil, sprinkle with salt, pepper, and red chili flakes, and finish with the leftover lemon juice.