Gluten-Free American Lunch Delight: Scrumptious Shrimp & Quinoa Bowl

Allergens

Shellfish, Shrimp

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 1 cup quinoa, rinsed 3. 2 cups water or vegetable broth 4. 2 tablespoons olive oil 5. 1 teaspoon smoked paprika 6. 1/2 teaspoon garlic powder 7. Salt and pepper, to taste 8. 1 cup cherry tomatoes, halved 9. 1 cucumber, sliced 10. 1 avocado, diced 11. Fresh parsley or cilantro, chopped

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked through. Set aside.
2. Season shrimp with smoked paprika, garlic powder, salt, and pepper.
3. In a large skillet, heat olive oil over medium high heat. Add seasoned shrimp and cook for 2 3 minutes per side or until pink and cooked through. Remove from skillet and set aside.
4. Assemble the bowls by dividing cooked quinoa among four bowls. Top with cooked shrimp, cherry tomatoes, cucumber slices, diced avocado, and a sprinkle of fresh parsley or cilantro.

Chef’s Insight

The flavors of this dish complement each other perfectly, creating a satisfying and delicious meal.

Notes

Serve with lemon wedges for added zest.