Quinoa Shrimp Burrito Bowls

Quinoa Shrimp Burrito Bowls

These flavorful burrito bowls are packed with protein and healthy fats, making them a satisfying and nutritious meal.

Ingredients:

• For the Shrimp:
  • 1 pound raw shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon smoked paprika (optional)
  • Pinch of salt and pepper
• For the Quinoa:
  • 1 cup quinoa, rinsed
  • 1 1/2 cups water or vegetable broth
• For the Bowl:
  • 2 cups chopped romaine lettuce or greens of your choice
  • 1 cup cooked black beans, rinsed and drained (optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled cotija cheese (or queso fresco)
  • 1/2 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
• Cilantro Lime Crema (Optional):
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • Pinch of salt and pepper

Cooking Guide:

1. Cook the Quinoa: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until fluffy. Remove from heat and fluff with a fork. Set aside.
2. Marinate the Shrimp: In a bowl, toss shrimp with olive oil, taco seasoning, smoked paprika (if using), salt, and pepper. Let marinate for 10 minutes while preparing the other ingredients.
3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
4. Assemble the Bowls: Divide the cooked quinoa and chopped romaine lettuce among bowls. Top with black beans (if using), cherry tomatoes, cotija cheese, avocado slices, and cooked shrimp.
5. Make the Cilantro Lime Crema (Optional): In a small bowl, whisk together sour cream or yogurt, chopped cilantro, lime juice, salt, and pepper. Drizzle over the burrito bowls before serving.
6. Serve: Garnish with fresh cilantro and lime wedges.

Tips:

• For extra flavor: Add a squeeze of fresh lime juice to the cooked quinoa.
• Veggie options: Saute chopped peppers and onions with the shrimp for added flavor and veggies.
• Make it spicy: Add a pinch of cayenne pepper or chopped jalapeno to the shrimp marinade.
• Leftovers: Store leftover cooked quinoa and shrimp in separate airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
• Customize your toppings: Get creative with your toppings! Other options include chopped red onion, salsa, guacamole, or a dollop of sour cream.