Charred Shrimp, Pesto & Quinoa Bowls

Ingredients

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ⅓ cup or 83g

• Balsamic vinegar

  2 tbsp or 32g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Large Shrimp

  Roundy's

  16 oz or 453g

• Arugula

  Raw

  4 cup or 80g

• Quinoa

  Cooked

  2 cup or 370g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

Directions

1. Serving Size: 2 1/2 cups
2. Tips To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.
3. 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.
4. 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.
5. 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.
6. (source: https://www.eatingwell.com/recipe/274095/charred-shrimp-pesto-buddha-bowls/)