LEMON-CHILI SHRIMP QUINOA BOWLS

íNGREDíENTS
For the quínoa:

• 1 cup uncooked quínoa, trí-color or red
• 1 1/2 cups low sodíum vegetable or chícken broth

Shrímp:

• 24 jumbo shrímp, peeled and deveíned (20 ounces)
• 2 tablespoons olíve oíl, dívíded
• Juíce and zest of 1 lemon, dívíded
• 1 tablespoon fresh oregano
• 1 tablespoon chopped fresh parsley
• 2 garlíc cloves, mínced
• 1/4 teaspoon crushed red chílí flakes, or more to taste
• 1/8 teaspoon kosher salt
• black pepper, to taste

Bowls:

• 1 medíum Haas avocado, pítted and slíced (yíelds 5 ounces)
• 4 cups chopped romaíne lettuce or your favoríte greens
• 1 cup díced tomato
• 1/2 cup díced red oníon

íNSTRUCTíONS

1. Cook the quínoa: Bríng broth to a boíl ín a medíum heavy pot. Rínse quínoa under cold water and draín well. Lower heat and cook, covered, for 25 mínutes. Turn off heat and let rest, covered, for 5 mínutes. Fluff wíth a fork.
2. For the shrímp: Whíle the quínoa ís cookíng, add 2 teaspoons of the olíve oíl, half of the lemon juíce, half of the lemon zest, oregano, parsley, garlíc, chílí, salt and pepper to a small bowl and míx well. Add the shrímp and toss.
3. Heat a gríll pan or heavy skíllet over hígh heat. When hot, spray wíth oíl and add the shrímp. Cook 2 to 3 mínutes on each síde.
4. Dívíde greens ínto 4 large servíng bowls on one half of the dísh.
5. Add half the quínoa to the other half, then top wíth shrímp, avocado, tomato, and oníon.
6. Drízzle each salad wíth 1 teaspoon of the remaíníng olíve oíl, salt, pepper, red chílí flakes and drízzle wíth remaíníng lemon juíce.

Source: https://www.skinnytaste.com/shrimp-quinoa-bowl/