Mexican Shrimp Quinoa Bowl

Cinco de Mayo is upon us which is perfect because I have the most incredible Mexi-inspired shrimp and quinoa bowl to share with you guys. Did you know I am obsessed with Mexican food? And Mexico itself has been graced by my sweaty presence many a time.

mexican shrimp quinoa bowl

 

But first, let us take a minute to actually figure out what Cinco de Mayo is celebrating. Cause I have been invited to two separate Cinco de Mayo themed parties this year, and embarrassingly enough, do not really know what we are celebrating.

(Don’t be shy. I know you didn’t either).

According to the worlds most reliable internet site, Wikipedia states “The date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862.” However, it is NOT to be mistaken for Mexico’s Independence Day, which falls on September 16th (or 16 de septiembre, as I like to call it).

One of these awesome themed parties I got invited to was hosted by the incredibly inspiring Davida, who we all know from The Healthy Maven. Davida and Avocados from Mexico threw an avocado themed brunch & yoga party in Toronto last weekend, and holy guacamole it was a lot of fun.

(photography by Bettina Bogar)

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group

food

davida

We started with a very out-of-the-box yoga session (dancing to Santana and snapping our fingers while we yogi-ed), and then moved over to Impact Kitchen for brunch. I am not ashamed to say I ate two of those avocado brownies, and then took one home for Adam (which I also ate as well. Sorry Adam).

It was such a fun time, so THANK YOU to Davida to inviting me and giving me the opportunity to meet some amazing bloggers/YouTubers in Toronto!

Now, back to my Mexican shrimp quinoa bowl.

Mexican Shrimp Quinoa Bowl with Cilantro and Yogurt Dressing

The first time I had this for lunch, I was so impressed with myself. I couldn’t WAIT to make it again. Usually in Mexican recipes they use Cotija as the cheese, but I wasn’t able to find any at the grocery store. I bought feta cheese to use instead, and it literally made the dish.

Mexican Shrimp Quinoa Bowl with Cilantro and Yogurt Dressing

This Mexican shrimp quinoa bowl is creamy, yet also crunchy. The shrimp add a bit of garlic flavour, while the cilantro dressing is slightly spicy and fresh. I seriously will be making this over and over for my summer lunch. It’s also a perfect dish to bring to a potluck or barbeque to enjoy with a cervezaaa.

I was also impressed with the amount of protein in this dish. At first I figured the black beans would be enough (19 grams/half a cup) but figured that shrimp would go great with this as well. That takes us to around 25 grams within this little bowl of Mexican heaven!

What About You!?

  • Did you know what Cinco de Mayo was celebrating?
  • Any plans for this lovely event?
  • Why is Mexican cheese so hard to find!?

Pin For Later!

Mexican Shrimp Quinoa Bowl with Cilantro and Yogurt Dressing. The feta cheese adds a light creaminess while the corn packs a little crunch!

Mexican Shrimp Quinoa Bowl
Print Recipe
This Mexi-inspired shrimp quinoa bowl is the perfect packed lunch. Drizzled with homemade cilantro dressing, and a delightfully surprising cheese that makes this dish creamy and flavorful
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Mexican Shrimp Quinoa Bowl
Print Recipe
This Mexi-inspired shrimp quinoa bowl is the perfect packed lunch. Drizzled with homemade cilantro dressing, and a delightfully surprising cheese that makes this dish creamy and flavorful
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Quinoa Bowl
  • 1 pint cherry tomatoes chopped
  • 1 can corn
  • 1 28 oz can black beans
  • 3/4 cup crumbled feta cheese
  • 1 cup quinoa uncooked
  • 1 bag raw shrimp thawed and peeled
  • pinch salt and pepper to taste
  • 1/2 bouillon cube optional
Cilantro Dressing
  • 1 cup cilantro washed
  • 1/2 cup plain yogurt
  • 1 lime squeezed
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 jalapeno seeded
Servings: servings
Instructions
  1. Cook the quinoa in a pot, according to instructions on the package. If you'd like to add half a bouillon cube (vegetable/chicken) for taste, add it to the pot.
  2. In a large bowl add the chopped tomatoes, drained and rinsed black beans, and corn. Heat olive oil in a saucepan and add the shrimp, seasoning with salt and pepper.
  3. While the quinoa and shrimp are cooking, you can make the cilantro sauce. In a food processor or blender, add in the cilantro, yogurt, garlic, lime juice and olive oil. Blend until there are no large leafy chunks. Add more lime juice or olive oil if you'd like it thinner.
  4. Once the quinoa is cooked and cooled down, add it to the black bean mixture and stir. Add the feta cheese, ensuring that it gets evenly distributed throughout the bowl. Garnish with more salt and pepper and add the shrimp on top.
  5. Serve with cilantro and the dressing on the side!

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  1. These bowls look so pretty, and substituting feta is a great idea. I think I’ve seen cojita in the stores once at some Hispanic grocery store. Perhaps you could make your own?

    haha, I’ve long since forgotten what Cinco de Mayo was for. This morning, I made breakfast tacos before I even realized it was Cinco de Mayo, so I guess that’s how I’m celebrating. mmm, tacos.

    • beverleyc

      6 May

      Hahaha I don’t think i’ve been to a hispanic grocery store before! I’ll just keep using feta. it turned out amazing for the salad.
      Mmm breakfast tacos sounds like the perfect start to any day

  2. This looks so fresh and so delicious! I’ve been eating tacos all week long… and am continuing the trend tonight! Thanks for the recipe – it’s pinned!!

    • beverleyc

      6 May

      Thanks Ellie!! Hope you enjoyed your tacos 😉

  3. I didn’t even know about cojita cheese until I got some in a Blue Apron and now I see it everywhere! The place where I get healthy food for lunch has it on their burrito and it’s money.

    • beverleyc

      6 May

      Ooo maybe i should make more of an effort to find some then…

  4. Love the maven, love you, love this bowl. THE END. But for realz this looks amazing and your photos are KILLER Bev! Nice work my fit friend. I must make this for lunch asap!

    • beverleyc

      6 May

      Aww Chrissa! You warm my heart. Thank you so much! Let me know how you like it =D

  5. Cottage cheese! AH I’ve totally forgotten about this! This whole dish sounds AMAZING. Also, you are beautiful girl!

    • beverleyc

      8 May

      Thank you Julia! You are so sweet. Also I adore your new blog name – so perfect xx

  6. caileejoy

    7 May

    Oh my gosh!! These bowls look so fresh and nourishing!! And oh my gosh! An avocado and yoga themed party!! SO fun!! Happy weekend babe!
    xoxo Cailee!

    • beverleyc

      8 May

      Thanks Cailee! Omg the bowls were so good. Definitely try them if you get the chance!

  7. nice post!
    really informative. thanks for sharing with us. keep this blog update

  8. There is so much yum happening here. Want to make me a bowl?

    • beverleyc

      11 May

      Nicole, I totally would but i would eat it all before i could give it to ya! =P

  9. My life = #GUACIT. But SERIOUSLY – I AM OBSESSED. It’s just. SO. F-ing. AMAZING. I can’t even!! Looks like a tasty little event.

    AND NOW… I WANT TO EAT ALL YOUR SHRIMP! Huh? lol!

    • beverleyc

      13 May

      The event would have been even more amazing if you were there!! Next time Gigi 😉

  10. Ronyjahid

    6 August

    I just made this tonight and it tasted amazing! The spices really wake up the quinoa and I pan seared my shrimp separately (with butter of course) and it was so delicious! 👍🏼

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