Shrimp Quinoa Bowls

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Well it is taco Tuesday, but today we are thinking outside the tortilla! I talk a lot on Instagram Stories about certain pantry staples.  Things I always have in the pantry, fridge, and freezer that allow me to make last minute meals without running to the store.

This meal is the perfect example of a pantry dinner. I always have sausage, chicken, ground beef, and shrimp in the freezer.  This allows me to make spaghetti, burgers, salad, tacos, and a number of other things at the last minute. I also always have onions, tomatoes, butter, milk, lemons and limes, lettuce, wine, and beer in the fridge which help create a base for a number of dishes.

Finally in the pantry itself, I always have, olive oil, chicken stock, quinoa, rice, dried pasta, beans, corn, canned tomatoes, tomato sauce, flour, baking soda and powder, various vinegars (balsamic, red wine, white wine, sherry), and of course Pure Cocina Salsa.

There are infinite possibilities with all of these staples, and if you keep your pantry and fridge stocked with all of these things, you can always make a tasty and healthy last minute meal. These quinoa bowls are packed with flavor, and pretty guilt free. I thought James was going to lick his plate when I made this dish he enjoyed it so much. Bowls are also a fun way to get your kids to participate.  Let them build their own and get their hands on everything, I promise they will become less picky eaters this way.

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What you need:

  • 1lb shrimp, peeled and deveined
  • 1 large vine tomato
  • 1 avocado
  • 1 lime
  • 1 cup of quinoa, farro, rice, or barley
  • 1 cup of tomatillo salsa
  • 1 can black beans
  • 1/2 cup sour cream (optional)
  • salt and pepper to taste

Pre-heat your oven to 375F.

Marinate your shrimp in your tomatillo salsa for about 30min.

Meanwhile, cook your quinoa or grain of choice in either water or chicken stock for added flavor.

Dice your tomato and your avocado.  Squeeze some lime over these so the avocado doesn’t turn brown.

Drains your black beans and rinse them off.  The liquid in the bean can is full of salt and fat, and doesn’t really add much flavor.

Cook your shrimp for about 7-10min depending on size of shrimp.

Assemble your bowl however you’d like and top with some extra salsa, sour cream, and some fresh lime juice!

Enjoy!

 

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