Charred Shrimp, Pesto & Quinoa Bowls
Shrimp, pesto and quinoa bowls. Sounds like a delicious combination to me! There is no doubt that these shrimp, pesto and quinoa bowls are healthy and delicious; in fact, they're the perfect meal for any night of the week. So get ready to enjoy this simple shrimp recipe.
Ingredients:
- ⅓ 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
- 2 cups cooked quinoa
- 1 cup halved cherry tomatoes
- 1 avocado, diced
Directions:
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.
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.
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.
Article from : https://www.eatingwell.com/recipe/274095/charred-shrimp-pesto-buddha-bowls/
