A fast and straightforward Lemon-Chili Shrimp Avocado Quinoa Bowl recipe, nice for lunch or dinner, or make them forward for meal prep!
Shrimp Quinoa Bowl
These fast and straightforward Lemon-Chili Shrimp Avocado Quinoa Bowls are nice for lunch or dinner. So gentle, tasty, and loaded with lean protein! Another scrumptious meal-prep concepts are Shrimp Fajita Bowls and Honey Sriracha Hen and Broccoli Bowls.
These quinoa bowls are my go-to after I’m craving a wholesome meal loaded with good-for-you components and lean protein. Quinoa is a really hearty and filling complete grain. It’s the right base for the recent greens and spicy, lemony shrimp.
For the dressing, I prefer to hold it easy. Just a little further virgin olive oil and a squeeze of lemon are all you want.
The most effective factor about bowl recipes is how versatile they’re. You may add absolutely anything to them. Generally I swap the lemon for lime and use my cilantro lime shrimp recipe as an alternative and add some corn or black beans. When you’ve got different greens readily available, like bell peppers or cucumber, add them in!
Useful Suggestions
I like quinoa when cooked correctly. I discover that tri-color or pink quinoa is finest for bowls as a result of these varieties usually are not mushy. They’re extra on the nutty aspect. If you happen to don’t have any quinoa or want a special grain, you’ll be able to at all times strive rice, barley, or millet.
Refrigerate: These shrimp bowls will hold within the fridge for as much as three days. If you happen to’re not going to eat all 4 servings inside three days, I counsel making half the recipe.
To meal prep
Pack the quinoa, shrimp, onion, and tomatoes in a single container. Pack the lettuce in a separate bag, so it doesn’t wilt. Wrap the avocado tightly in plastic wrap to forestall browning.
You may eat these quinoa bowls scorching or chilly. I personally love the shrimp heat, however there’s no purpose you’ll be able to’t eat them chilly. Once you’re able to eat, reheat the quinoa/shrimp combination should you want after which combine the whole lot collectively and drizzle with the olive oil and lemon juice.
Variations:
- Grains – You may swap out the quinoa for any grain, corresponding to rice, barley, or millet.
- Veggies – You may add corn, black beans, or bell peppers to the bowls.
- Citrus – You may change out the lemon for lime.
Extra Quinoa Recipes You’ll Love
- Kale Salad with Quinoa and Cranberries
- Wholesome Salmon Quinoa Burgers
- Prompt Pot Chipotle Hen Bowls with Cilantro Lime
- Quinoa Fiesta Enchilada Bake
- Southwestern Black Bean, Quinoa and Mango Salad
Lemon-Chili Shrimp Avocado Quinoa Bowls
4.30 from
10 votes
8
Cals:
484
Protein:
37
Carbs:
44.5
Fats:
17.5
These fast and straightforward Lemon-Chili Shrimp Avocado Quinoa Bowls are nice for lunch or dinner, or make them forward for meal prep!
Course:
Dinner, Lunch, Meal Prep
Delicacies:
American
Prep:
10 minutes minutes
Prepare dinner:
35 minutes minutes
Whole:
45 minutes minutes
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Yield:
4 servings
Serving Dimension:
1 bowl 1x 2x 3x
Components
For the quinoa:
- ▢ 1 cup raw quinoa, tri-color or pink
- ▢ 1 3/4 cups low sodium vegetable or hen broth
Shrimp:
- ▢ 24 jumbo shrimp, peeled and deveined (20 ounces)
- ▢ 2 tablespoons olive oil, divided
- ▢ Juice and zest of 1 lemon, divided
- ▢ 1 tablespoon recent oregano
- ▢ 1 tablespoon chopped recent parsley
- ▢ 2 garlic cloves, minced
- ▢ 1/4 teaspoon crushed pink chili flakes, or extra to style
- ▢ 1/8 teaspoon kosher salt
- ▢ black pepper, to style
Bowls:
- ▢ 1 medium Haas avocado, pitted and sliced (yields 5 ounces)
- ▢ 4 cups chopped romaine lettuce or your favourite greens
- ▢ 1 cup diced tomato
- ▢ 1/2 cup diced pink onion
Directions
- Prepare dinner the quinoa: Convey broth to a boil in a medium heavy pot. Rinse quinoa below chilly water and drain nicely. Add quinoa, decrease the warmth to low and cook dinner, lined, for 20 to 25 minutes. Flip off warmth and let relaxation, lined, for five minutes. Fluff with a fork.
- For the shrimp: Whereas 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 blend nicely. Add the shrimp and toss.
- Warmth a grill pan or heavy skillet over excessive warmth. When scorching, spray with oil and add the shrimp. Prepare dinner 2 to three minutes on both sides.
- Divide greens into 4 giant serving bowls on one half of the dish.
- Add half the quinoa to the opposite half, then prime with shrimp, avocado, tomato, and onion.
- Drizzle every salad with 1 teaspoon of the remaining olive oil, salt, pepper, pink chili flakes and drizzle with remaining lemon juice.
