blackened shrimp bowls with salsa ranch quinoa

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!

blackened shrimp bowls with salsa ranch quinoa

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!

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


  1. Preheat oven to 400F.
  2. Place 1/2 avocado, yogurt, Hidden Valley Salsa Ranch, water, salt and pepper into a blender or food processor. Blend until very smooth.
  3. Toss sauce with quinoa and set aside. (Taste and season the quinoa after mixing in the sauce)
  4. 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.
  5. 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.
  6. Sprinkle with fresh chopped parsley, if desired.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

51 thoughts on “Blackened Shrimp Bowls with Salsa Ranch Quinoa”

  1. Pingback: best blackening seasoning | the wicked noodle

  2. when you call for the 1/4 cup hidden valley salsa ranch dip, are you saying to make a dip and add it, or does hidden valley have a ranch dip that is a salsa flavor?

  3. Pingback: quinoa stuffed peppers | the wicked noodle

  4. Pingback: Cherry Banana Oatmeal Cookies -

  5. Pingback: The BEST Blackening Seasoning Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top