Blackened Shrimp & Pesto Quinoa Bowls

pesto

🥗Healthier: spinach basil pesto

💰Cheaper: homemade pesto

Homemade pesto can reduce costs and tailor flavors.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor without dairy.

Rinse 1 cup quinoa in a strainer until water runs clear.

In a pot, combine rinsed quinoa and 2 cups water; add 1 bay leaf, 1 smashed clove of garlic, a small pinch of salt, and a few grinds of pepper.

Bring the mixture to a boil, then reduce heat to a simmer and cover for 15 minutes.

After 15 minutes, turn off the heat and let it sit covered for an additional 5 minutes to steam.

While quinoa is cooking, prepare the shrimp by peeling off the shell and twisting off the tail.

Use a pairing knife to devein the shrimp by running it along the back and pulling out the intestinal tract.

In a skillet, heat olive oil over medium-high heat until shimmering.

Add the shrimp to the skillet and season with paprika, cayenne pepper, onion powder, salt, and black pepper; cook until blackened and opaque, about 2-3 minutes per side.

Remove the shrimp from the skillet and set aside.

In the same skillet, add diced bell pepper and sauté until tender, about 4-5 minutes.

Stir in cherry tomatoes and spinach; cook until spinach wilts, about 2 minutes.

Fluff the quinoa with a fork and mix in pesto until well combined.

Divide quinoa among bowls; top with sautéed vegetables and blackened shrimp.

Finish with a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens