Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette

• Gluten free

• Seafood

  • 1/2 lb Shrimp, medium-sized

• Produce

  • 1 Avocados
  • 1 Black beans
  • 1/2 tsp Chipotle pepper
  • 2 cups Cilantro, tightly packed fresh leaves
  • 1/2 cup Cilantro, fresh leaves
  • 1 Corn, Raw off the cob
  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 1 Jalapeno
  • 1 Romaine lettuce
  • 1 Shallot
  • 1 1/2 lbs Tomatoes, ripe
  • 1/2 White onion, finely diced (about 3/4 cup, large

• Condiments

  • 1 tbsp Lime juice, fresh

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 Kosher salt
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 9/16 cup Olive oil
  • 2 tbsp Red wine vinegar

Found on whatsgabycooking.com

Ingredients

• 1 cup quinoa
• 1 shallot, roughly chopped
• 2 cups tightly packed fresh cilantro leaves, tough stems removed
• 1 clove garlic
• 1/2 teaspoons red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 pound medium sized shrimp, peeled and de-veined
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle pepper
• salt and pepper to taste
• Black Beans
• Sliced Avocados
• Raw corn, sliced off the cob
• Shredded Romaine Lettuce
• 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
• Kosher salt
• 1/2 large white onion, finely diced (about 3/4 cup)
• 1 jalapeño, finely diced (seeds and membranes removed for a milder salsa)
• 1/2 cup finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice

Directions

• Cook the quinoa according to the package directions. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half the vinaigrette into the quinoa, taste, add more if needed.
• Toss the shrimp with the oil, cayenne, garlic powder and chipotle pepper as well as salt and pepper. Grill on an indoor or outdoor grill pan for about 3 minutes on each side until pink and fully cooked.
• Combine the ingredients for the pico de gallo in a medium bowl and toss to combine. Taste and adjust seasoning and spice level as needed.
• Divide the quinoa into 4 bowls and top with desired amounts of black beans, avocado, corn and shredded romaine. Sprinkle with pico de gallo and serve.