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➡️ Our Favorite homemade Pico:
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Quinoa Shrimp Burrito Bowls
Crispy yet juicy seasoned shrimp nestled into their own perfect {packed with all the goodies} burrito bowls!
Make em’ for dinner tonight, or make them for future meals this week – either way, you’re making THE RIGHT choice!
These quinoa bowls are packed full of our FAVORITE foods while providing an awesome balance of macronutrients and micronutrients!
I think this complex carbohydrate is just the thing we require to give us that nice steady energy to FUEL our day!
Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids.
It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
➡️ Our FAVORITE homemade taco seasoning:https://cleanfoodcrush.com/homemade-taco-seasoning/
➡️ Our Favorite homemade Pico:
https://cleanfoodcrush.com/homemade-pico-de-gallo-recipe/
Makes 4 servings
Ingredients
- 1 1/2 lbs. raw shrimp, peeled and deveined
- 2 Tbsps taco seasoning
- 1 Tbsp avocado oil or olive oil
- 6 cups chopped lettuce/greens of choice
- 2 cups cooked quinoa
- 1 cup fresh or frozen organic corn, thawed
- 1 large ripe avocado
- 1/2 cup crumbled Cotija cheese
- 1 cup homemade picco de gallo
- lime wedges, to serve
- jalapeño, to serve
Instructions:
In a medium bowl, add raw shrimp, taco seasoning and oil, then gently toss until well coated.
Heat a large skillet over medium-high heat and add in the shrimp.
Cook until they turn pink and opaque, about 3 minutes.
Meanwhile, mash the avocado using a fork and squeeze lemon juice over to keep it fresh. Season with a tiny pinch of sea salt and pepper.
Evenly portion greens and quinoa between 4 meal prep bowls as shown.
Top with shrimp, mashed avocado, corn, pico de gallo, cheese and lime wedges.
Refrigerate for up to 3 days.
Enjoy!
❤Rachel
Ingredients
- 1 1/2 lbs. raw shrimp, peeled and deveined
- 2 Tbsps taco seasoning
- 1 Tbsp avocado oil or olive oil
- 6 cups chopped lettuce/greens of choice
- 2 cups cooked quinoa
- 1 cup fresh or frozen organic corn, thawed
- 1 large ripe avocado
- 1/2 cup crumbled Cotija cheese
- 1 cup homemade picco de gallo
- lime wedges, to serve
- jalapeño, to serve
Instructions
- In a medium bowl, add raw shrimp, taco seasoning and oil, then gently toss until well coated.
- Heat a large skillet over medium high heat and add in the shrimp.
- Cook until they turn pink and opaque, about 3 minutes.
- Meanwhile, mash the avocado using a fork and squeeze lemon juice over to keep it fresh. Season with a tiny pinch of sea salt and pepper.
- Evenly portion greens and quinoa between 4 meal prep bowls as shown.
- Top with shrimp, mashed avocado, corn, pico de gallo, cheese and lime wedges.
- Refrigerate for up to 3 days.
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