Mexican Shrimp Quinoa Bowl
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
    4servings 10minutes
    Cook Time
    Servings Prep Time
    4servings 10minutes
    Cook Time
    Quinoa Bowl
    • 1pint cherry tomatoeschopped
    • 1can corn
    • 1 28 ozcan black beans
    • 3/4cup crumbled feta cheese
    • 1cup quinoauncooked
    • 1bag raw shrimpthawed and peeled
    • pinch salt and pepper to taste
    • 1/2 bouillon cubeoptional
    Cilantro Dressing
    • 1cup cilantrowashed
    • 1/2cup plain yogurt
    • 1 limesqueezed
    • 2cloves garlic
    • 1/4cup olive oil
    • 1/2 jalapenoseeded
    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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