About the Recipe
These shrimp, pesto, and quinoa bowls are healthy and quick, not to mention packed with flavor. This bowl is great base that can be easily customized with a variety of vegetables and protein sources.
Ingredients
1/3 cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
0.5 teaspoon salt
0.25 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
Preparation
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.