Charred Shrimp, Pesto, and Quinoa Bowls
Stay heart-healthy with these delicious bowls, perfect for lunch or dinner. Feel free to add more veggies or swap the shrimp for chicken or tofu.
Prep Time: 25 minutes
Servings: 4 (about 2 1/2 cups)
Yield: 10 cups
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 or similar green
- 2 cups cooked quinoa
- 1 cup halved cherry tomatoes
- 1 avocado, diced
Directions:
-
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.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Serving Size 2 1/2 cups | |
| Calories 429 | |
| % Daily Value * | |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 7g | 26% |
| Total Sugars 5g | |
| Protein 31g | 62% |
| Total Fat 22g | 28% |
| Saturated Fat 4g | 18% |
| Cholesterol 188mg | 63% |
| Vitamin A 1126IU | 23% |
| Vitamin C 14mg | 16% |
| Folate 109mcg | 27% |
| Sodium 571mg | 25% |
| Calcium 205mg | 16% |
| Iron 3mg | 16% |
| Magnesium 131mg | 31% |
| Potassium 901mg | 19% |