Cilantro-Lime Shrimp Quinoa Bowls
1 lb deveined, peeled shrimp
1 cups dry quinoa
1 clove garlic, chopped
1-2 tomatoes depending on size
((on hand basics))
chicken broth, water, olive oil, salt & pepper, chili powder, cumin
1. Cook 1.5 cups of quinoa in 2.75 cups of water or chicken broth, according to package directions. I usually go half and half here. If you're making this for 1-2 people, just do a cup of quinoa and 2 cups of water or broth.
2. Chop half of the red onion and half of your jalepeno (or the whole pepper if you like it hot). Put in medium bowl and squeeze juice of one lime on top. Add a tablespoon of olive oil, tiny bit of salt and pepper, stir and let sit for at least five minutes (this will take some of the bite out of the red onion so it's not so potent).
3. Chop tomatoes, avocados, and 1/4 cup of cilantro. Set aside. You'll mix this with the onion/jalepeno mixture when it's been sitting long enough.
4. Heat some olive oil in a pan and throw in a clove of chopped garlic. Add the shrimp and sprinkle with cumin + chili powder. Add some leftover lime juice and cilantro if you're feeling fancy. Cook a couple minutes on each side, until cooked through.
5. Mix all the "avocado salsa" ingredients together if you haven't already and season with salt as needed.
Add quinoa to a bowl, top with the avocado salsa, and then a few pieces of shrimp. Serve with lime wedge.
-cut up shrimp rather than serving whole ((which is obviously what I do for Knox))
-make cilantro-lime rice instead of serving with quinoa. I just like how much protein is in quinoa and I feel like it gives more flavor to the dish when cooked in partial chicken broth.
-Grill the shrimp
-Omit the shrimp, chill in refrigerator and serve as a delicious quinoa salad for your Memorial Day party
If you have leftover quinoa & avocado salsa, mix it all together with a bit of olive oil if the quinoa is dry and it is AWESOME cold the next day for lunch. ((thumbs up emoji))