Cilantro Lime Shrimp Quinoa Bowls
Cilantro Lime Shrimp Quinoa Bowls. A delicious and gluten free quinoa bowl full of Southwest and tropical flavors!
Servings: 4 servings
Ingredients
Cilantro Lime Quinoa:
- 1 cup quinoa rinsed and drained (I used rainbow quinoa)
- 1/2 teaspoon kosher salt
- Juice of half a lime
- 2 tablespoons cilantro chopped
Mango Salsa:
- 2 mangos peeled and diced
- 2 tablespoons red onion diced
- 1 tablespoon cilantro chopped
- 1/4 teaspoon chili powder
- 1/4 teaspoon kosher salt
Cilantro Lime Shrimp:
- 1 pound large shrimp peeled and deveined
- 2 teaspoon grapeseed oil or other flavorless oil
- salt and pepper to taste
- 1/2 teaspoon cumin
- Juice of half a lime
- 1 tablespoon cilantro chopped
Avocado Crema:
- 1/2 of a ripe avocado peeled and cubed
- 1/4 cup plain non fat greek yogurt
- juice of half a lime
- 1/4-1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
Other Ingredients:
- 1 can black beans rinsed and drained
Instructions
Cilantro Lime Quinoa:
- In a medium sized sauce pan bring the quinoa, 1/2 teaspoon of salt, and 2 cups of water to a boil.
- Once the quinoa is boiling reduce the heat to medium low, cover with a lid, and let it simmer for 15-20 minutes or until all the liquid is absorbed.
- Off the heat stir in the lime juice and cilantro.
- Season with more salt if necessary.
Mango Salsa:
- In a large bowl toss together the diced mangos, red onion, cilantro, chili powder, and salt.
- Cover and refrigerate until ready to serve.
Avocado Crema
- In a blender combine all of the ingredients and blend until smooth.
- Scoop the crema out into a bowl or put it in a squeeze bottle, cover, and refrigerate until ready to serve.
Cilantro Lime Shrimp:
- Season the shrimp with salt, pepper, and the cumin.
- Heat the oil in a large nonstick or cast iron skillet over medium high heat.
- When the skillet is hot add in the shrimp.
- Cook the shrimp for about 2 minutes then flip them over and cook the other side for another 1-2 minutes.
- At the very end of the cooking squeeze in the juice of half a lime and add in the chopped cilantro.
Assembling the Bowls:
- Fill each bowl with about 1/2 a cup of the cooked quinoa.
- Top the quinoa with a 1/4 of the shrimp, 1/4 of the black beans, and as much mango salsa and avocado cream as desired.
- Serve immediately.
Nutrition
Serving: 0g | Calories: 389kcal | Carbohydrates: 43g | Protein: 32g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1476mg | Potassium: 611mg | Fiber: 6g | Sugar: 12g | Vitamin A: 980IU | Vitamin C: 37.5mg | Calcium: 213mg | Iron: 4.9mg