Shrimp, Pesto and Quinoa Bowl – Serving California Communities

Shrimp, Pesto and Quinoa Bowl

Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 6

These bowls are delicious, healthy and made in 30 minutes. Yum!

Shrimp, Pesto and Quinoa Bowl

Ingredients:

⅓ cup prepared pesto

2 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

1 Lb. large shrimp, (16 to 20) peeled, deveined and patted dry

4 cups arugula

2 cups cooked quinoa

1 cup cherry tomatoes, halved

1 avocado, diced

Directions:

Whisk pesto, vinegar, oil, salt and pepper in a bowl, then reserve 4 tbs. of pesto and set both bowls aside.

Heat a large cast-iron skillet over medium-high heat.

Add shrimp and cook, stirring, for 4 to 5 minutes, then remove from heat and rest on a plate.

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat.

Divide the arugula mixture between 4 bowls.

Top with tomatoes, avocado and shrimp.

Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Enjoy!

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