Description
Colorful and vibrant, these bowls combine tender shrimp, creamy avocado, and a zesty cilantro vinaigrette for a fresh, customizable meal. Perfect for quick weeknights or summer gatherings.
Ingredients
1 cup quinoa
1 medium shallot
2 cups fresh cilantro
1 clove garlic
½ teaspoon red pepper flakes
2 medium avocados
1 head romaine, chopped
4 cups pico de gallo (adjust to taste)
1 lb shrimp, peeled and deveined
1 can black beans, drained and rinsed (15 oz)
1 linking olive oil, plus extra for cooking
1 tablespoon lime juice
1 teaspoon salt (adjust to taste)
1 chipotle in adobo, minced (optional)
Water for quinoa
Instructions
Rinse quinoa under cold water for 30 seconds
Toast quinoa in a 300°F oven for 5 minutes until fragrant
Combine quinoa and 2 cups water in a pot; simmer uncovered for 15 minutes
Blend shallot, cilantro, garlic, red pepper flakes, and ½ cup olive oil in a food processor for 90 seconds
Finish vinaigrette with lime juice, salt, and chipotle (if using)
Toss shrimp with 1 tsp salt, lime juice, and 1 tbsp olive oil
Preheat grill to 400°F; cook shrimp 3 minutes per side until pink and firm
Arrange quinoa, romaine, black beans, pico de gallo, and avocado in bowls
Top with warm shrimp and generous drizzle of cilantro vinaigrette
Notes
Substitute chipotle with adobo sauce for extra heat
Use un-toasted quinoa to save time
Double pico de gallo for added freshness
Replace romaine with kale for a heartier base
Swap shrimp with firm tofu or white fish for variation
- Prep Time: 20
- Cook Time: 30
- Category: DINNER
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 180mg