• On Oct, 03, 2024
•  ladyrecipes
•  Recipes

484 Cals 37 Protein 44.5 Carbs 17.5 Fats
PREP TIME:
10 mins
COOK TIME:
35 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Meal Prep
CUISINE:American
These quick and easy Lemon-Chili Shrimp Avocado Quinoa Bowls are great for lunch or dinner, or make them ahead for meal prep!
INGREDIENTS
For the quinoa:
1 cup uncooked quinoa, tri-color or red
1 1/2 cups low sodium vegetable or chicken broth
Shrimp:
24 jumbo shrimp, peeled and deveined (20 ounces)
2 tablespoons olive oil, divided
Juice and zest of 1 lemon, divided
1 tablespoon fresh oregano
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon crushed red chili flakes, or more to taste
1/8 teaspoon kosher salt
black pepper, to taste
Bowls:
1 medium Haas avocado, pitted and sliced (yields 5 ounces)
4 cups chopped romaine lettuce or your favorite greens
1 cup diced tomato
1/2 cup diced red onion
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.
For the shrimp: While the quinoa is cooking, add 2 teaspoons of the 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 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.
Serving: 1bowl, Calories: 484kcal, Carbohydrates: 44.5g, Protein: 37g, Fat: 17.5g, Saturated Fat: 2g, Cholesterol: 215.5mg, Sodium: 308mg, Fiber: 9g, Sugar: 8.5gBlue Smart Points:8Green Smart Points:10Purple Smart Points:4