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Cilantro Lime Shrimp Quinoa Bowls
Cilantro Lime Shrimp Quinoa Bowls. A delicious and gluten free quinoa bowl full of Southwest and tropical flavors!
Course Main Course
Cuisine American
Prep Time 25 minutes minutes
Cook Time 20 minutes minutes
Total Time 45 minutes minutes
Servings 4 servings
Calories 389kcal
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
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.
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