These quick and easy Lemon-Chili Shrimp Avocado Quinoa Bowls are great for lunch or dinner, or make them ahead for meal prep!
For the quinoa:
1cupuncooked quinoa(tri-color or red)
1 1/2cupslow sodium vegetable or chicken broth
24jumbo shrimp(peeled and deveined (20 ounces))
Juice and zest of 1 lemon(divided)
1tablespoonchopped fresh parsley
1/4teaspooncrushed red chili flakes(or more to taste)
black pepper(to taste)
1medium Haas avocado(pitted and sliced (yields 5 ounces))
4cupschopped romaine lettuce or your favorite greens
1/2cupdiced red onion
Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
For the shrimp: While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss.
Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
Divide greens into 4 large serving bowls on one half of the dish.
Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.