Name: Citrus Shrimp and Avocado Quinoa Bowls
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Ingredients: 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 cup uncooked quinoa; 1/2 cup onion, finely chopped; 1/2 teaspoon salt; 4 cups chopped romaine lettuce; 1/2 teaspoon salt; 2 avocados, sliced; 2 cloves garlic, minced; 2 cups water; 2 limes, juiced; 1 pound shrimp, peeled and deveined; 2 teaspoons paprika

Quinoa Bowl

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Delight your taste buds with this refreshing Citrus Shrimp and Avocado Quinoa Bowl recipe, perfect for a light lunch or dinner. Loaded with fresh veggies, quinoa, and zesty citrus-marinated shrimp, it's both healthy and flavorsome. This recipe serves 4 people. 

Crustacean Shellfish

Lactose Free

Gluten Free

Mediterranean

Fresh Vegetables

gram

cherry tomato

Oils

milliliter

olive oil

Grains & Rice

quinoa

onion

Seasonings

salt

romaine lettuce

Fresh Fruit

avocado

garlic

Water

water

lime

Seafood

shrimp

paprika

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Selenium

Vitamin E

Vitamins

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Dietary Folate Equivalents

Lutein+zeaxanthin

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

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Hearty Roasted Vegetables and Quinoa Power Bowl

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Indulge in a healthy and wholesome meal with this hearty salad. The tender sweet potato and earthy quinoa team up with crispy lettuce, crunchy sunflower seeds, and melt-in-your-mouth gorgonzola cheese. A golden creamy egg balances out the textures, making it a comforting lunch or an enticing dinner ensemble.

Hearty Sweet Potato and Quinoa Bowl with Creamy Egg Topping

Citrus Shrimp and Avocado Quinoa Bowls

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

Meat & Seafood

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In a large saucepan, bring 2 cups of water to a boil.

Rinse quinoa under cold water and drain well, then stir in salt and add to the boiling water.

Lower heat and cook, covered, for 15 minutes.

Turn off heat and let rest, covered, for 5 minutes.

While the quinoa is cooking, in a medium bowl, combine the shrimp, olive oil, paprika, minced garlic, and salt.

Heat a large heavy-duty non-stick pan over medium-high heat for 2 minutes.

Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan) and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan.

Divide lettuce among 4 large serving bowls.

Top each bowl with an equal amount of quinoa, shrimp, avocado slices, cherry tomatoes, and chopped onions.

Drizzle each bowl with lime juice as dressing.

Citrus Shrimp and Avocado Quinoa Bowls

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