Shrimp and Quinoa Buddha Bowl
This shrimp and quinoa Buddha bowl recipe is a super versatile and healthy dish that can be made with just about any produce and grains that you have on hand. It all comes together in less than 30 minutes, making this a fantastic lunch or dinner option!
Ingredients
- 1/2 cup prepared pesto or homemade!
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil, divided
- 1 pound large raw shrimp, peeled with tail on and deveined 16-20 count
- 4 cups arugula
- 8.5 ounces cooked quinoa and rice I used a microwavable pouch
- 1 cup halved cherry tomatoes
- 1/4 cup sliced red onion
- 1 large avocado peeled and diced or sliced use two if you want! The more the better :)
- salt and pepper for shrimp
Instructions
- Whisk together the prepared pesto, balsamic vinegar, and 1 tbsp of extra virgin olive oil in a small bowl. Set aside.
- Heat a large skillet over medium-high heat and add 1 tbsp of olive oil once hot. Pat the shrimp dry and season both sides with a pinch of salt and pepper, and add the shrimp to the skillet. Cook until the shrimp are opaque, about 3-4 minutes per side. They should be starting to char when you flip them.
- Place the arugula, cooked grains, and most of the pesto mixture (reserving about 2 tbsp) in a large bowl and mix it all together well. Divide this mixture between 4 bowls.
- Top the grain salad with the tomatoes, red onion, avocado, and cooked shrimp. Drizzle each bowl evenly with the remaining pesto sauce and enjoy!
Nutrition
Calories: 433kcalCarbohydrates: 26gProtein: 20gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 145mgSodium: 504mgPotassium: 598mgFiber: 6gSugar: 4gVitamin A: 1559IUVitamin C: 17mgCalcium: 164mgIron: 2mg
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