A fast and straightforward Lemon-Chili Shrimp Avocado Quinoa Bowl recipe, nice for lunch or dinner, or make them forward for meal prep!
Shrimp Quinoa Bowl
These fast and straightforward Lemon-Chili Shrimp Avocado Quinoa Bowls are nice for lunch or dinner. So mild, tasty, and loaded with lean protein! Another scrumptious meal-prep concepts are Shrimp Fajita Bowls and Honey Sriracha Rooster and Broccoli Bowls.
These quinoa energy bowls are my go-to once I’m craving a wholesome meal loaded with good-for-you substances and lean protein. Quinoa is a really hearty and filling complete grain. It’s the proper base for the contemporary greens and spicy, lemony shrimp.
For the dressing, I prefer to preserve it easy. A little bit additional virgin olive oil and a squeeze of lemon are all you want.
The most effective factor about bowl recipes is how versatile they’re. You may add absolutely anything to them. Generally I swap the lemon for lime and use my cilantro lime shrimp recipe as an alternative and add some corn or black beans. When you’ve got different greens readily available, like bell peppers or cucumber, add them in!
I really like quinoa when cooked correctly. I discover that tri-color or pink quinoa is finest for bowls as a result of these sorts aren’t mushy. They’re extra on the nutty facet. When you don’t have any quinoa or favor a unique grain, you possibly can all the time attempt rice, barley, or millet.
Refrigerate: These shrimp bowls will preserve within the fridge for as much as three days. When you’re not going to eat all 4 servings inside three days, I recommend making half the recipe.
To meal prep, pack the quinoa, shrimp, onion, and tomatoes in a single container. Pack the lettuce in a separate bag, so it doesn’t wilt. Wrap the avocado tightly in plastic wrap to forestall browning.
You may eat these quinoa bowls scorching or chilly. I personally love the shrimp heat, however there’s no motive you possibly can’t eat them chilly. If you’re able to eat, reheat the quinoa/shrimp combination if you happen to favor after which combine all the things collectively and drizzle with the olive oil and lemon juice.
- Grains – You may swap out the quinoa for any grain, reminiscent of rice, barley, or millet.
- Veggies – You may add corn, black beans, or bell peppers to the bowls.
- Citrus – You may swap out the lemon for lime.
Extra Quinoa Recipes You’ll Love
Lemon-Chili Shrimp Avocado Quinoa Bowls
These fast and straightforward Lemon-Chili Shrimp Avocado Quinoa Bowls are nice for lunch or dinner, or make them forward for meal prep!
For the quinoa:
- 1 cup raw quinoa, tri-color or pink
- 1 1/2 cups low sodium vegetable or rooster broth
- 24 jumbo shrimp, peeled and deveined (20 ounces)
- 2 tablespoons olive oil, divided
- Juice and zest of 1 lemon, divided
- 1 tablespoon contemporary oregano
- 1 tablespoon chopped contemporary parsley
- 2 garlic cloves, minced
- 1/4 teaspoon crushed pink chili flakes, or extra to style
- 1/8 teaspoon kosher salt
- black pepper, to style
- 1 medium Haas avocado, pitted and sliced (yields 5 ounces)
- 4 cups chopped romaine lettuce or your favourite greens
- 1 cup diced tomato
- 1/2 cup diced pink onion
Prepare dinner the quinoa: Convey broth to a boil in a medium heavy pot. Rinse quinoa beneath chilly water and drain properly. Decrease warmth and prepare dinner, lined, for 25 minutes. Flip off warmth and let relaxation, lined, for five minutes. Fluff with a fork.
For the shrimp: Whereas the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and blend properly. Add the shrimp and toss.
Warmth a grill pan or heavy skillet over excessive warmth. When scorching, spray with oil and add the shrimp. Prepare dinner 2 to three minutes on all sides.
Divide greens into Four massive serving bowls on one half of the dish.
Add half the quinoa to the opposite half, then prime with shrimp, avocado, tomato, and onion.
Drizzle every salad with 1 teaspoon of the remaining olive oil, salt, pepper, pink chili flakes and drizzle with remaining lemon juice.
Serving: 1bowl, Energy: 484kcal, Carbohydrates: 44.5g, Protein: 37g, Fats: 17.5g, Saturated Fats: 2g, Ldl cholesterol: 215.5mg, Sodium: 308mg, Fiber: 9g, Sugar: 8.5g
Blue Good Factors: 8
Inexperienced Good Factors: 10
Purple Good Factors: 4
Key phrases: Lemon chili shrimp, Meal Prep Quinoa Bowls, Quinoa bowls, Shrimp Quinoa Bowl
- You may swap out the quinoa for any grain, reminiscent of rice, barley, or millet.
- You may add corn, black beans, or bell peppers to the bowls.
- You may swap out the lemon for lime.
SOME OTHER QUINOA RECIPES YOU WILL LOVE:
Kale Salad with Quinoa and Cranberries
Wholesome Salmon Quinoa Burgers
Instantaneous Pot Chipotle Rooster Bowls with Cilantro Lime
Quinoa Fiesta Enchilada Bake
Southwestern Black Bean, Quinoa and Mango Salad