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.
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)
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.
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.
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!?
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