Charred Shrimp Pesto Quinoa Bowls
These shrimp, pesto and quinoa bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they’re basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.
Prep Time: 25 mins
Total Time: 25 mins
Servings: 4
Yield: 10 cups
Bone-Health Diabetes-Appropriate Healthy Aging Healthy Immunity Low-Sodium Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie
INGREDIENTS:
⅓ cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 pound peeled and deveined large shrimp (16-20 count), patted dry
4 cups arugula
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado, diced
INSTRUCTIONS:
Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.
Tips
To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.
Nutritional Info:
Serving Size 2 1/2 cups
calories 429total fat 22g saturated fat 4g cholesterol 188mg sodium 571mg total carbohydrate 29g dietary fiber 7g total sugars 5g protein 31g vitamin c 14mg calcium 205mg iron 3mg potassium 901mg