Charred Shrimp, Pesto & Quinoa Bowl

Charred Shrimp, Pesto & Quinoa Bowl

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.

Bon appétit! ❤️