Lemon Chili Shrimp Avocado Quinoa Bowls are great for lunch and dinner. Loaded with lean protein and taste so light and quick and easy to cook. These Lemon Chili Shrimp Avocado Quinoa Bowls are the perfect recipe when craving a healthy meal loaded with good-for-you ingredients and lean protein. Quinoa is a very hearty and filling whole grain. It’s the perfect base for the fresh vegetables and spicy, lemony shrimp. For the dressing, You like to keep it simple. A little extra virgin olive oil and a squeeze of lemon are all you need. The best thing about bowl recipes is how versatile they are. You can add just about anything to them. Sometimes swap the lemon for lime and use cilantro lime shrimp recipe instead and add some corn or black beans. If you have other vegetables on hand, like bell peppers or cucumber, add them in!
Lemon-Chili Shrimp Quinoa Bowls Recipe and Content by Skinny Taste
We love quinoa when cooked properly. find that tri-color or red quinoa is best for bowls because those types are not mushy. They’re more on the nutty side. If you don’t have any quinoa or prefer a different grain, you can always try rice, barley, or millet.
Refrigerate: These shrimp bowls will keep in the refrigerator for up to three days. If you’re not going to eat all four servings within three days, suggest making half the recipe.
To meal prep, pack the quinoa, shrimp, onion, and tomatoes in one container. Pack the lettuce in a separate bag, so it doesn’t wilt. Wrap the avocado tightly in plastic wrap to prevent browning.
You can eat these quinoa bowls hot or cold. personally love the shrimp warm, but there’s no reason you can’t eat them cold. When you’re ready to eat, reheat the quinoa/shrimp mixture if you prefer and then mix everything together and drizzle with the olive oil and lemon juice.
- Grains – You can swap out the quinoa for any grain, such as rice, barley, or millet.
- Veggies – You can add corn, black beans, or bell peppers to the bowls.
- Citrus – You can switch out the lemon for lime.