Blackened Shrimp Quinoa Bowl with Avocado Crema
Ingredients
The quinoa and vegetables
-
1
cup
Bob’s Red Mill Tri-color Quinoa
-
2
cups
water
-
¾
cup
frozen corn
-
4
cups
spinach, thinly sliced
-
4
pieces
piquillo peppers, julienned
-
3
pieces
green onions, diced
-
1
cup
cherry tomatoes, halved
The shrimp and seasoning
-
1
lb.
jumbo shrimp, peeled and deveined
-
1
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
chili powder
-
½
teaspoon
salt
-
1
tablespoon
grape seed oil
The avocado crema
-
2
pieces
Avocados
-
1
piece
juice of lime
-
¼
cup
fresh cilantro
-
to taste
salt
Instructions
- Cook quinoa by adding water, quinoa, and corn to a saucepan, bring to a boil, then simmer for 15 minutes and fluff.
- Prepare the avocado crema by blending avocado, lime juice, cilantro, and salt until smooth.
- Mix garlic powder, smoked paprika, chili powder, and salt in a bowl, then season shrimp with the spice blend.
- Heat oil in a skillet and cook shrimp in batches for 2-3 minutes per side until done.
- Assemble the bowl with quinoa, spinach, piquillo peppers, cherry tomatoes, green onions, shrimp, and drizzle with avocado crema.
Nutrition Facts (estimated)
Servings
4
Calories
355
Total fat
8g
Total carbohydrates
46g
Total protein
24g
Sodium
1079mg
Cholesterol
143mg
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