Quinoa Shrimp Burrito Bowls

{NEW} 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

Quinoa Shrimp Burrito Bowls

Category: Dinner, Food Prep, Recipes

Servings:  4

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

1. In a medium bowl, add raw shrimp, taco seasoning and oil, then gently toss until well coated.
2. Heat a large skillet over medium high heat and add in the shrimp.
3. Cook until they turn pink and opaque, about 3 minutes.
4. 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.
5. Evenly portion greens and quinoa between 4 meal prep bowls as shown.
6. Top with shrimp, mashed avocado, corn, pico de gallo, cheese and lime wedges.
7. Refrigerate for up to 3 days.

6.4.2.1

https://cleanfoodcrush.com/quinoa-shrimp-burrito-bowls/

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