Shrimp & Quinoa Mexi-Bowl

As I've mentioned in this other shrimp recipe, I'm in love with shrimp. It's a great source of lean protein, contains healthy fats, and has low levels of mercury (making it safe for pregnant or nursing mommas up to twice per week).

This take on the quinoa bowl is a favorite. Put all the fixings for a Mexican salad together in one bowl for lots of protein and produce! Grilled chicken or steak can easily be substituted for the shrimp.

​(If you have an endomorph body type and are looking to lose weight, scoop up less of the quinoa and load up on the veggies in here.)

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Ingredients

1 pound shrimp, shelled & deveined
1 cup quinoa, rinsed
2 cups chicken stock
1/2 cup cilantro, chopped
1 Tbsp olive oil
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
3/4 tsp salt
1 small can of sliced olives
1 can black beans, rinsed
1 avocado, diced
2 small tomatoes, diced
Juice from 1 lime
1/4 cup salsa
1/8 cup lowfat sour cream or plain Greek yogurt (optional)
Sprinkle Mexican cheese blend (optional)
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Instructions

For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with 1/4 tsp each of chili powder, paprika, garlic powder and salt. Squeeze in lime juice from 1/2 of the lime and 1/4 cup of cilantro, tossing to combine. 

Once the quinoa is nearly cooked, heat the olive oil in a pan over medium heat. Add the shrimp, tossing to fully coat with the oil. Season with the remainder of the spices. Continue cooking, stirring frequently, until the shrimp is pink and fully cooked, approximately 7-10 minutes. Remove from the heat, stirring in the remainder of the lime juice and cilantro.

In a large bowl, combine the quinoa, shrimp with some of the juices, black beans, olives, avocado and tomato. Season with a pinch of salt or to taste.

In a small bowl, stir together the salsa and sour cream for a dressing. Serve the quinoa mix with a small dollop of dressing and a sprinkle of Mexican cheese. 

Makes 4 large servings. 

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