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Avocado Shrimp Quinoa Bowls from www.whatsgabycooking.com (@whatsgabycookin)
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4.97 from 26 votes

Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette

A superfood loaded bowl with shrimp, quinoa, veggies and the best cilantro vinaigrette! Perfect for lunch or dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican, Southwestern
Servings: 4 people
Author: Gaby Dalkin

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
  • ½ teaspoons red pepper flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

For the Grilled Shrimp:

  • ½ pound medium sized shrimp peeled and de-veined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chipotle pepper
  • salt and pepper to taste

For the Toppings:

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

For the Pico de Gallo

  • 1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
  • Kosher salt
  • ½ large white onion finely diced (about ¾ cup)
  • 1 jalapeño finely diced (seeds and membranes removed for a milder salsa)
  • ½ 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.

Notes

The dressing will keep for a week in the fridge, so I love to always have some sort of vinaigrette on hand. You can also use leftover quinoa here so it's really a quick meal for busy nights.

Nutrition

Calories: 528kcal | Carbohydrates: 39g | Protein: 20g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 682mg | Potassium: 923mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2316IU | Vitamin C: 33mg | Calcium: 91mg | Iron: 3mg