Blackened Shrimp Quinoa Salad With Avocado Cilantro Dressing Food

SHRIMP AVOCADO QUINOA BOWLS

Steps:

• To cook quinoa: Start by boiling water for the quinoa. Bring 1 cup of water to boil in a large saucepan. Rinse quinoa under cold water and drain well. Stir in salt and quinoa. Lower heat and cook, covered, for 15 minutes. Turn off heat and let rest, covered, for 5 minutes.
• To Cook the shrimp: While the quinoa is cooking, In a medium bowl, combine the shrimp, garlic, oil, and spices. Heat a large heavy-duty non-stick pan over medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan) and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan.
• Divide lettuce (or greens) into two large serving bowls. Top each bowl with half the quinoa, shrimp, avocado, tomato, and onion. Drizzle with lime, sour cream, or your favorite dressing or try our healthy avocado dressing!

BLACKENED SHRIMP QUINOA SALAD WITH AVOCADO CILANTRO DRESSING

Steps:

• Cook Quinoa as directed on package, set aside and let cool
• While the Quinoa is cooking make the Avocado Cilantro dressing
• In a large food processor add Avocados, Cilantro, Lime Juice, and Garlic
• Pulse and slowly pour in some Avocado Oil, just a little at a time until it gets to your desired creaminess
• Add Salt and Pepper to taste, set aside
• Mix together all of the ingredients for the Blackened Seasoning
• Make sure Shrimp is patted dry
• Sprinkle Blackened Seasoning all over the Shrimp to coat it well
• Heat a large frying pan over med/high heat
• Add a little bit of Avocado Oil to the pan
• When oil starts to shimmer add the Shrimp and cook 2-3 minutes each side or until fully cooked
• Add Lettuce, Quinoa, Pico De Gallo and Shrimp to each bowl
• Top with Avocado Cilantro Dressing
• Enjoy!

SHRIMP SALAD WITH CILANTRO DRESSING

Steps:

• In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.