Ingredients
Scale
- 1/2 pound shrimp shelled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 clove garlic crushed (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon EACH salt, onion powder, thyme, oregano, black pepper, cayenne pepper
- 1/2 cup uncooked quinoa
- 1 cup water
- 1/4 teaspoon salt
- 1 avocado thinly sliced
- 2 cups chopped kale (or your choice of green)
- 1/2 cup tomato diced
- 1/4 cup onion diced (optional)
Creamy Avocado Dressing
- 1 avocado
- 1 clove garlic, peeled
- 1/4 cup chopped cilantro
- 1/4 cup low-fat greek yogurt
- 1 tablespoon fresh lime or lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 c water (to reach desired consistency)
Instructions
To make the quinoa
- Rinse quinoa under cold water and drain well.
- Bring 1 cup of water to boil in a large saucepan.
- Stir in salt and quinoa.
- Cover and cook on low heat for 15 minutes.
- Turn off heat and let rest, covered, for 5 minutes.
To make the shrimp (while quinoa is cooking)
- In a medium bowl, combine the shrimp, garlic, oil, and spices.
- Heat a large pan over medium-high heat for about 2 minutes.
- Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan).
- Cook the shrimp in small batches for 2 minutes per side or until charred and cooked through.
To make the dressing
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Place all the ingredients in a food processor or blender.
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Process until smooth.
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Thin the dressing out with water until it reaches a consistency you like.
To assemble your shrimp avocado quinoa bowl
- Divide greens into two large serving bowls.
- Top quinoa with shrimp, avocado, tomato, and onion.
- Drizzle with avocado dressing, lime, or sour cream.
- Diet: Gluten Free