Ingredients:
Pesto, 1 tbsp.
Balsamic vinegar, 1 tbsp.
Coconut oil, 1 tbsp.
Ground pepper, 1/4 teaspoon
Large shrimp (peeled and deveined), 6-8
Hot paprika, 1 tsp.
Garlic cloves, 1-2
Arugula, 1 handful
Quinoa (e.g. tricolore), 100 g P 60 g A
Cherry tomatoes (halved), 3-4
Avocado (diced), 1/2 small
Instructions:
Whisk together pesto, vinegar, and pepper in a large bowl.
In a hot cast-iron skillet, heat coconut oil, add pressed garlic, paprika hot and cook
the shrimp until slightly charred and just cooked through, then transfer to a plate.
Toss arugula and quinoa in the large bowl with the vinaigrette. Divide among bowls, topping each with tomatoes, avocado, and shrimp. Drizzle with the pesto mixture.
Comments