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Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette Recipe

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4.1 from 13 reviews

This Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette is a nutritious and flavorful meal perfect for lunch or dinner. Packed with protein-rich shrimp, wholesome quinoa, fresh veggies, and a zesty homemade cilantro vinaigrette, it combines Southwestern and Mexican flavors for a vibrant, healthy bowl. The dish features grilled shrimp seasoned with smoky spices, a fresh pico de gallo salsa, and creamy avocado, making it a delightful superfood bowl that’s both satisfying and easy to prepare.

Ingredients

For the Quinoa

  • 1 cup quinoa

For the Cilantro Vinaigrette

  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh cilantro leaves, tough stems removed
  • 1 clove garlic
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

For the Grilled Shrimp

  • ½ pound medium sized shrimp, peeled and de-veined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chipotle pepper
  • Salt and pepper to taste

For the Toppings

  • Black beans
  • Sliced avocados
  • Raw or grilled corn, sliced off the cob
  • Shredded romaine lettuce

For the Pico de Gallo

  • 1½ pounds ripe tomatoes, cut into ¼– to ½-inch dice
  • Kosher salt
  • ½ large white onion, finely diced (about ¾ cup)
  • 1 jalapeño, finely diced (seeds and membranes removed for a milder salsa)
  • ½ cup finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice

Instructions

  1. Cook the quinoa: Rinse the quinoa thoroughly under cold water. Cook it according to package directions, typically boiling it in water until fluffy, about 15 minutes. Once cooked, fluff with a fork.
  2. Make the cilantro vinaigrette: Combine the shallot, cilantro leaves, garlic, red pepper flakes, olive oil, red wine vinegar, and salt in a high-powered blender. Blend for 60-90 seconds until the mixture is very smooth. Taste and adjust salt and pepper as needed. Fold half of the vinaigrette into the cooked quinoa and adjust seasoning to your preference.
  3. Prepare and grill the shrimp: Toss the peeled and de-veined shrimp with olive oil, garlic powder, cayenne pepper, chipotle pepper, salt, and pepper. Heat an indoor or outdoor grill pan over medium-high heat and grill the shrimp for about 3 minutes on each side until they turn pink and are fully cooked.
  4. Make the pico de gallo: In a medium bowl, combine diced tomatoes, kosher salt, finely diced white onion, jalapeño, chopped cilantro, and lime juice. Toss well and adjust seasoning and spice to your liking.
  5. Assemble the bowls: Divide the cilantro vinaigrette mixed quinoa evenly into four bowls. Top each with black beans, sliced avocado, raw or grilled corn, shredded romaine lettuce, and a generous spoonful of pico de gallo.
  6. Serve and enjoy: Serve immediately as a wholesome lunch or dinner with fresh, vibrant flavors combining protein, vegetables, and healthy fats.

Notes

  • The cilantro vinaigrette dressing will keep refrigerated for up to one week, making it a great staple to have on hand for quick meals.
  • Leftover cooked quinoa can be used to speed up preparation, making this dish perfect for busy weeknights.
  • For a spicier salsa, leave the jalapeño seeds in or add extra red pepper flakes to the vinaigrette.
  • You can substitute grilled corn with canned or frozen corn if fresh corn is not available.
  • This recipe can be easily customized with additional veggies or toppings of your choice.

Find it online: https://lauracooks.com/avocado-shrimp-quinoa-bowl-with-cilantro-vinaigrette-recipe/