Lemon Chili Shrimp Quinoa Bowl
I like to make bowls for my lunch meal prep when I am needing a break from soup but also want more than a salad. This one feels fresh and filling.
Ingredients
• 1 cup quinoa (uncooked)
• ~24 jumbo shrimp, peeled & devined (or however many shrimp your heart desires based on your hunger and the size of the shrimp)
• 2 tablespoons olive oil, divided
• Juice & Zest of 1 lemon, divided
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• 1/4 tsp crushed red chili flakes, or more to taste (I used 1/2 tsp)
• 1/8 tsp salt
• black pepper to taste
• 1-2 avocado (again, preference for how much avocado you want in each bowl)
• 4 cups of your favourite greens (I used spinach)
• 1 cup diced fresh tomato
• 1/2 cup diced red onion
Instructions
Prepare your quinoa according to package instructions. I prefer to use a salt-free chicken or vegetable broth instead of water.
Add 2 tsp of olive oil, half the lemon juice & zest, oregano, parsley, garlic, chili, salt & pepper to a small bowl and mix well. Toss shrimp in mixture.
Heat skillet with olive oil or cooking spray. Add shrimp, cook 2-3 minutes on each side. Or if you’re me just toss them around haphazardly, not leaving them on each side - same amount of time.
Divide your greens into serving bowls or containers if you’re using this recipe for meal prep. Try to keep your greens to one side of the bowl/container.
Add quinoa to other side of bowl. Top with shrimp, tomato and onion. If you’re eating right way, add your avocado. If meal prepping, add avocado at the time of eating.
Combine 1 tsp of olive oil, salt, pepper, red chili flakes and remaining lemon juice/sent. Drizzle each salad with this mix.
November 21, 2021