Description
A light yet hearty dish combining quinoa, succulent shrimp, and vibrant toppings, perfect for a satisfying meal.
Ingredients
Scale
- 1 cup quinoa
- 1 shallot, roughly chopped
- 2 cups fresh cilantro leaves, tough stems removed
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil for the vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil for the shrimp
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chipotle pepper
- Salt and pepper to taste
- Black beans (for topping)
- Sliced avocados (for topping)
- Raw or grilled corn, sliced off the cob (for topping)
- Shredded romaine lettuce (for topping)
- 1 1/2 pounds ripe tomatoes, diced for pico de gallo
- Kosher salt (to taste for pico de gallo)
- 1/2 large white onion, finely diced
- 1 jalapeño, finely diced (seeds and membranes removed)
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 tablespoon fresh lime juice
Instructions
- Cook the quinoa according to package directions.
- Blend all cilantro vinaigrette ingredients in a blender until smooth; adjust seasoning if needed.
- Fold half the vinaigrette into the cooked quinoa.
- Toss shrimp with olive oil, cayenne, garlic powder, chipotle pepper, salt, and pepper. Grill shrimp for about 3 minutes on each side until fully cooked.
- In a medium bowl, combine pico de gallo ingredients and adjust seasoning to taste.
- Divide quinoa into bowls and top with black beans, avocado, corn, and romaine.
- Sprinkle with pico de gallo and serve.
Notes
For creamier quinoa, consider toasting it in a dry pan before boiling. Rinse your quinoa to remove bitterness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg