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


  •  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
  • avocado, diced


  1. 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.

  2. 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.

  3. 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%

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