Shrimp, Pesto and Quinoa Bowl




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.




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