I’m addicted to quinoa “bowls”. As I’ve begun to add healthier meals to my menus, quinoa bowls have consistently found their way back again and again. I love to make a big batch of quinoa, then add whatever healthy ingredients I have on hand throughout the week. Makes for easy, healthy lunches and casual dinners when I need to make something quick. “Eating the rainbow” is something I’ve taken to heart and it’s easy to do that with a healthy quinoa bowl!
For this particular quinoa bowl I made a quick sauce to maximize flavor, tossed it with the quinoa then added healthy toppings like black beans, avocado and tomatoes. I blackened some shrimp, gave them a quick roast and topped it all off. So healthy and so tasty! The sauce has just three ingredients: avocado, plain greek yogurt and Hidden Valley® For Everything Topping & Dip Salsa Ranch®. The sauce is great to keep on hand as a sandwich or wrap spread, too!
More delicious & healthy quinoa recipes…
- Breakfast Quinoa
- One-Pot Kale and Quinoa Pilaf
- Moroccan Roasted Salmon with Mango Salsa and Quinoa Spinach
- Toasted Quinoa Salad with Cumin-Lime Dressing
- Savory Quinoa Muffins
Recipe: blackened shrimp bowls with salsa ranch quinoa
- 1 cup dry quinoa, cooked according to package directions, cooled
- 1 avocado, divided
- 1/4 cup plain greek yogurt
- 1/4 cup Hidden Valley® For Everything Topping & Dip Salsa Ranch®
- 1/4 cup water
- large pinch kosher salt & freshly ground black pepper
- 2 T blackening spice
- 1 T extra-virgin olive oil
- 1 lb shrimp, peeled and deveined (51-60 count; adjust cooking time if you use larger shrimp)
- black beans, quartered cherry tomatoes, diced avocado for topping
- chopped parsley, for garnishing
- Preheat oven to 400F.
- Place 1/2 avocado, yogurt, Hidden Valley Salsa Ranch, water, salt and pepper into a blender or food processor. Blend until very smooth.
- Toss sauce with quinoa and set aside. (Taste and season the quinoa after mixing in the sauce)
- Place shrimp on baking sheet and toss with extra-virgin olive oil. Sprinkle blackening spice over and toss well. Roast shrimp for approximately 5 minutes, until just cooked through (remove shrimp from hot baking sheet or they will continue to cook). Set aside.
- Divide quinoa into four bowls. Top each with black beans, quartered cherry tomatoes and diced avocado, then top each with 1/4 of the shrimp.
- Sprinkle with fresh chopped parsley, if desired.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4