Charred Shrimp, Pesto & Quinoa Bowls

• servings: 4 servings
• total time: 25 minutes

Ingredients

⅓ cup prepared pesto

2 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon ground pepper

1 pound peeled and deveined large shrimp (16-20 count), patted dry

4 cups arugula

2 cups cooked quinoa

1 cup halved cherry tomatoes

1 avocado, diced

Directions

Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Nutrition

• Calories: 429 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 188 mg
• Sodium: 571 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 31 g