Cilantro Lime Shrimp Quinoa Bowls
Yield: 4 servings
Cilantro Lime Shrimp Quinoa Bowls. A delicious and gluten free quinoa bowl full of Southwest and tropical flavors!
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.
In a large bowl toss together the diced mangos, red onion, cilantro, chili powder, and salt.
Cover and refrigerate until ready to serve.
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.
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
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.