Charred Shrimp, Pesto & Quinoa Bowls

Charred Shrimp, Pesto & Quinoa Bowls are a fresh, vibrant, and protein-packed meal. Juicy, charred shrimp are paired with fluffy quinoa, tossed in aromatic basil pesto, and topped with colorful vegetables for a perfect balance of flavor and nutrition. This dish is rich in lean protein, healthy fats, and fiber, making it a delicious and energizing option for lunch or dinner.

Ingredients

• 2 Tsp Balsamic Vinegar /Lemon Juice 1 Cup Cherry Tomatoes, Halved
• 1 Lb Large Shrimp (16–20 Count), Peeled & Deveined
• ⅓ Cup Basil Pesto (With Olive Oil & Pine Nuts) & 4 Cups Arugula/Baby Spinach
• ½ Tsp Salt, ¼ Tsp Black Pepper, 1 Tsp Extra-virgin Olive Oil
• 2 Cups Cooked Quinoa (~¾ Cup Dry, Cooked & Cooled)

Directions

1. Prep Dressing & Marinade Shrimp: Whisk Pesto, Balsamic Vinegar, Olive Oil, Salt, And Pepper In A Bowl. Set Aside ¼ Cup For Dressing. Toss Shrimp In The Remaining Mix And Marinate 10 Minutes.
2. Cook Veggies & Combine: Heat A Grill Pan Or Skillet Over Medium-high. Cook Shrimp 2–3 Min Per Side Until Pink, Firm, And Slightly Charred. Discard Marinade.
3. Assemble Bowls & Serve: In The Bowl With Reserved Dressing, Toss Arugula And Cooked Quinoa. Divide Among 4 Bowls. Top Each With Shrimp, Halved Cherry Tomatoes, Avocado, And Optional Pine Nuts Or Almonds. Drizzle Any Remaining Dressing And Serve Immediately.