Shrimp and Quinoa Power Bowl with Honey Citrus Vinaigrette

A colorful and nutrient dense dish, this power bowl is a great way to eat a healthy, well-rounded meal that can be prepped in less than 10 minutes with all of the ingredients ready. It has become a new weekday lunchtime favorite and can easily be made fresh at home, or packed for lunch during a workday!

GF, DF, PNF, SF, EF

Ingredients

For the shrimp

  • 1 lb shrimp, peeled and deveined

  • 1 tbsp olive oil or ghee

  • 1 tsp garlic powder

  • 1 tsp salt

  • ½ tsp pepper

  • juice of ½ lemon

 

For the salad

  • 6 c salad mix

  • 2 c quinoa, will double in size once cooked

  • 1 avocado, sliced

  • 3 large carrots, shaved

  • 3 mini cucumbers, sliced

  • ½ c pickled red onions

  • 1 red bell pepper, thinly sliced

  • 2 oz goat cheese, crumbled

 

For the vinaigrette

  • ½ c extra virgin olive oil

  • 1 tbsp honey

  • juice of ½ lemon

  • juice of ½ orange (or ¼ c orange juice)

  • 1 shallot, finely chopped

  • 1 tsp dried parsley

  • salt and pepper to taste

Directions:

1.     Start by first cooking the quinoa per the instructions on the packaging – it will take about 20 minutes, so you will want to start the quinoa first.

2.     While the quinoa is cooking, heat a large skillet on medium-high heat. Once hot, add olive oil (or ghee) and warm oil.

3.     Add the shrimp, garlic, salt and pepper to heated skillet and sauté until shrimp is cooked through (shrimp should be bright pink in color and bouncy and will only take ~2-3 minutes on each side, so watch closely). Once shrimp is cooked through, remove from heat and squeeze juice of ½ lemon over shrimp and toss in pan. Set aside.

4.     Prep the salad ingredients by chopping, slicing and shaving the vegetables.

5.     To make the vinaigrette, combine all of the dressing ingredients into a small bowl and whisk together, or use an immersion blender to combine.

6.     Once all of the separate ingredients are made, it is time to plate your salad and serve. I recommend plating and adding dressing to each individual plate when you are ready to serve, so as not to have any leftover salad ingredients get soggy from the dressing.

Katy SpencerComment