Recipes Lime Shrimp Quinoa Bowls Cilantro Lime Quinoa

1 cup quinoa, rinsed and drained
1/2 teaspoon kosher salt
Juice of half a lime
2 tablespoons cilantro, chopped
Mango Salsa
2 mangos, peeled and diced
2 tablespoons red onion, diced
1 tablespoon cilantro, chopped
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
Cilantro Lime Shrimp
1 pound large shrimp, peeled and deveined
2 teaspoon grapeseed oil or other flavorless oil
salt and pepper to taste
1/2 teaspoon cumin
Juice of half a lime
1 tablespoon cilantro, chopped
Avocado Crema
1/2 of a ripe avocado, peeled and cubed
1/4 cup plain non fat greek yogurt
juice of half a lime
1/4-1/2 teaspoon kosher salt
1/4 teaspoon cumin
1 can black beans, rinsed and drained
😊 Cilantro Lime Quinoa
In a medium sized sauce pan bring the quinoa, 1/2 teaspoon of salt, and 2 cups of water to a boil. Once the quinoa is boiling reduce the heat to medium low, cover with a lid, and let it simmer for 15-20 minutes or until all the liquid is absorbed. Off the heat stir in the lime juice and cilantro.
Mango Salsa
In a large bowl toss together the diced mangos, red onion, cilantro, chili powder, and salt.
Avocado Crema
In a blender combine all of the ingredients and blend until smooth.
Cilantro Lime Shrimp
Season the shrimp with salt, pepper, and the cumin. Heat the oil in a large nonstick or cast iron skillet over medium high heat. Cook the shrimp for about 2 minutes then flip them over and cook the other side for another 1-2 minutes. At the very end of the cooking squeeze in the juice of half a lime and add in the chopped cilantro.
Assembling the Bowls
Fill each bowl with about 1/2 a cup of the cooked quinoa. Top the quinoa with a 1/4 of the shrimp, 1/4 of the black beans, and as much mango salsa and avocado cream as desired. Serve immediately.

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