Avocado Shrimp Quinoa Bowl

Serves:
4 people
Prep Time:
00h 15
Cook Time:
00h 15

This hassle-free recipe is great for when you want that Tex-Mex feel without the wrap or taco. Using hearty quinoa adds a nice touch to the weeknight round-up.

View this recipe on Gaby Dalkin's website - What's Gaby Cooking

 

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Ingredients and Method

Ingredients

  • 1 cup quinoa
  • FOR THE CILANTRO VINAGRETTE
  • 1 shallot, roughly chopped
  • 2 cups tightly packed cilantro leaves, stems removed
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • FOR THE SHRIMP
  • 1/2 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle pepper
  • salt
  • freshly ground black pepper
  • FOR THE TOPPINGS
  • black beans
  • sliced avocados
  • raw or grilled corn, sliced off the cob
  • shredded romaine lettuce
  • FOR THE PICO DE GALLO
  • 1 1/2 pounds ripe tomatoes, cut into 1/4 - 1/2 inch dice
  • kosher salt
  • 1/2 large white onion, finely diced
  • 1 jalapeño, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice

Method

  1. Cook the quinoa according to the package directions. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half the vinaigrette into the quinoa, taste, add more if needed.
  2. Toss the shrimp with the oil, cayenne, garlic powder and chipotle pepper as well as salt and pepper. Grill on an indoor or outdoor grill pan for about 3 minutes on each side until pink and fully cooked.
  3. Combine the ingredients for the pico de gallo in a medium bowl and toss to combine. Taste and adjust seasoning and spice level as needed.
  4. Divide the quinoa into 4 bowls and top with desired amounts of black beans, avocado, corn and shredded romaine. Sprinkle with pico de gallo and serve.