Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette
A superfood loaded bowl with shrimp, quinoa, veggies and the best cilantro vinaigrette! Perfect for lunch or dinner.
Servings: 4 people
Ingredients
- 1 cup quinoa
For the Cilantro Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves tough stems removed
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Grilled Shrimp:
- 1/2 pound medium sized shrimp peeled and de-veined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chipotle pepper
- salt and pepper to taste
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- to 1/2-inch dice
- Kosher salt
- 1/2 large white onion finely diced (about 3/4 cup)
- 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
Instructions
- 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.
- 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.
- 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.
- 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.