Description
A vibrant and nutritious meal that is perfect for a quick weeknight dinner. This balanced bowl combines succulent shrimp, earthy quinoa, and fresh vegetables drizzled with an herbaceous balsamic-pesto dressing. It is a fuss-free, wholesome dish that delivers restaurant-quality flavors in under thirty minutes, making it an ideal choice for busy schedules or easy meal prepping.
Ingredients
1/2 cup prepared pesto
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil, divided
1 pound large raw shrimp, peeled and deveined
4 cups fresh arugula
8.5 ounces cooked quinoa and rice blend
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 large avocado, diced or sliced
Salt and pepper to taste
Instructions
In a small bowl, whisk together the pesto, balsamic vinegar, and 1 tablespoon of olive oil to create the dressing.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with salt and pepper, then add to the skillet and cook for 3 to 4 minutes until pink and opaque.
Prepare the quinoa and rice blend according to the package instructions.
Divide the arugula among serving bowls and top each with a portion of the warm quinoa and rice.
Arrange the cooked shrimp, cherry tomatoes, sliced red onion, and avocado on top of the greens.
Drizzle the prepared dressing over each bowl and serve immediately.
Notes
You can use store-bought microwavable grain pouches to save time. Feel free to swap in seasonal vegetables like cucumbers or bell peppers. This dish is excellent for meal prep; store the dressing separately until ready to serve.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 170mg