Lemon-Chili Shrimp Avocado Quinoa Bowls

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Shrimp

  Shrimp

  454g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Parsley

  Raw

  1 tbsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  Raw, All commercial varieties

  160g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Onions

  Raw

  ½ cup, chopped or 80g

Directions

1. Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
2. For the shrimp: While the quinoa is cooking, add half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss.
3. Heat a grill pan or heavy skillet over high heat. When hot, spray with cooking spray and add the shrimp. Cook 2 to 3 minutes on each side.
4. Divide greens into 4 large serving bowls on one half of the dish.
5. Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
6. Drizzle each salad with 1 teaspoon of olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.
7. Recipe by: Gina (source: https://www.skinnytaste.com/shrimp-quinoa-bowl/#recipe)

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