Avocado Shrimp Quinoa Bowl

Rating:

Total Time:

30 minutes

Difficulty:

Easy

Your new favorite bowl recipe is here! Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette for the win!

Avocado Shrimp Quinoa Bowls from www.whatsgabycooking.com (@whatsgabycookin)

Whenever I have people over for dinner I cook a big spread. The question my guests ask most frequently is do I cook like this every night!? And the answer is a big fat no. I cook a few times a week and then mix and match those recipes to make delicious lunches and dinners for us. For example, if I cook a big pot of quinoa – I’ll turn it into various things through the week to keep things exciting. These Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette are a result of just that!

Adding a few giant spoonfuls of my self-proclaimed famous cilantro vinaigrette, stirring in some toppings and adding grilled shrimp couldn’t be easier or more addictive. It’s one of those recipes that you can have for lunch or dinner and add various proteins if you prefer. Chicken, shrimp (like I did here), salmon, steak, the possibilities are endless and it travels well so you can throw it in your bag before you head out the door to work!

Want some other easy meal / bowl ideas – here ya go! Southwestern Brown Rice Bowl. Quinoa Burrito Bowls.

Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette

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Description:

A superfood loaded bowl with shrimp, quinoa, veggies and the best cilantro vinaigrette! Perfect for lunch or dinner.

By:
Gaby Dalkin
Rating:
Servings:
4
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Course:
Main Course
Cuisine:
Mexican

Ingredients

  • 1 cup quinoa

For the Cilantro Vinaigrette

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh cilantro leaves tough stems removed
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

For the Grilled Shrimp:

  • 1/2 pound medium sized shrimp peeled and de-veined
  • 1 tablespoon olive oil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle pepper
  • salt and pepper to taste

For the Toppings:

  • Black Beans
  • Sliced Avocados
  • Raw corn sliced off the cob
  • Shredded Romaine Lettuce

For the Pico de Gallo

  • 1 1/2 pounds ripe tomatoes cut into 1/4- to 1/2-inch dice
  • Kosher salt
  • 1/2 large white onion finely diced (about 3/4 cup)
  • 1 jalapeño finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice

Instructions

  • Cook the quinoa according to the package directions. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half the vinaigrette into the quinoa, taste, add more if needed.
  • Toss the shrimp with the oil, cayenne, garlic powder and chipotle pepper as well as salt and pepper. Grill on an indoor or outdoor grill pan for about 3 minutes on each side until pink and fully cooked.
  • Combine the ingredients for the pico de gallo in a medium bowl and toss to combine. Taste and adjust seasoning and spice level as needed.
  • Divide the quinoa into 4 bowls and top with desired amounts of black beans, avocado, corn and shredded romaine. Sprinkle with pico de gallo and serve.
Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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22 comments

  1. Heather Christo

    This is everything I want for dinner tonight- looks so fresh and delicious!

  2. Julie @ Table for Two

    This is definitely everything I could ask for in a quinoa bowl!!

  3. Karen @ Seasonal Cravings

    I am loving these healthy bowls of goodness lately. It’s a great way to use up leftovers too.

  4. Tori

    If perfection has ever arrived in a bowl, this is it! I’m so all over this recipe Gaby, it’s ridiculous!

  5. Natalie

    SERIOUS winner. I could honestly drink your cilantro vinaigrette. Thanks for making my week a little tastier!

  6. Lydia

    Made this tonight!! So so delicious! Already planning to make it again!

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  11. Judy

    How long can cooked quinoa be kept in the fridge before it turns into mush?

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  13. Monika

    5 stars
    ahhhhhh, this looks delightful!! I love the idea of using leftovers to come up with new creations!

  14. Cynthia Lucarotti

    This was SOOOOOO GOOD! Even my husband who is not a fan of quinoa LOVED IT! The cilantro vinaigrette IS amazing! Thank you for a her WONDERUL recipe! I saw you recently on Home and Family and look forward to making your Chicken chili verde!

  15. Denise

    4 stars
    This was delicious, especially the vinaigrette which I will double next time. My only negative comment Is that it took me way longer to throw this together than 20 minutes. It’s more like 60 and lots of clean up with blender, etc. the flavors are amazing!