Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Avocado, sliced (for topping)
- Fresh cilantro, chopped (for garnish)
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy.
- Heat olive oil in a skillet over medium heat. Season shrimp with lime juice, chili powder, salt, and pepper.
- Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
- Assemble bowls with quinoa as the base, top with shrimp, sliced avocado, and garnish with fresh cilantro. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep shrimp and avocado separate from quinoa to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg