Ingredients
1 cup quinoa
1 lb large shrimp, peeled and deveined
4 cups cherry tomatoes, halved
2 cups cucumber, diced
1/2 red onion, finely chopped
1 ripe avocado, sliced
1 lemon, zested and juiced
1/4 cup olive oil
2 tbsp lime juice
2 tbsp cilantro, chopped
1 tsp salt
1 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic powder
Instructions
Rinse quinoa under water 3 times until water runs clear
In a medium pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed
While quinoa cooks, heat 1 tbsp olive oil in a pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Season with paprika, garlic powder, salt, and pepper
In a bowl, toss cherry tomatoes, cucumber, red onion, and 1 tbsp olive oil with 1 tsp salt and pepper
Mix lime juice and lemon juice into the vegetable mixture
To serve, layer quinoa in bowls, top with shrimp, vegetables, avocado slices, cilantro, and a squeeze of lemon. Drizzle with remaining olive oil
Notes
Use frozen and thawed shrimp for convenience
Toast quinoa in a dry pan for 2-3 minutes before boiling for extra flavor
Store leftovers in airtight containers for up to 3 days
Add grilled corn or roasted bell peppers for extra vegetables
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 1050mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 50g
- Cholesterol: 270mg