Garlicky sautéed shrimp over quinoa with avocado, toasted corn and fresh vegetables in a lemon dressing. A fresh, high-protein, gluten-free lunch bowl.
Ingredients
Instructions
- 1
Pat the shrimp dry with paper towels. Crush the garlic; dice the red bell pepper and cucumber and finely chop the parsley.
- 2
Heat half the olive oil in a large frying pan over medium-high heat and sizzle the garlic for 30 seconds. Add the shrimp and half the salt and sauté for 2-3 minutes, until pink and curled; transfer to a plate.
- 3
In the same pan, toast the corn kernels for 3-4 minutes until lightly charred in spots.
- 4
Whisk the remaining olive oil with the lemon juice and remaining salt to make the dressing. Slice the avocado just before serving.
- 5
Divide the cooked quinoa between bowls and arrange the red pepper, cucumber, corn, avocado and shrimp on top in sections.
- 6
Drizzle with the dressing, sprinkle with the parsley and serve right away.
Nutrition
Per serving
| Calories | 414 kcal |
|---|---|
| Protein | 33 g |
| Carbs | 39 g |
| Fat | 16 g |
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