Shrimp & Quinoa Mexi-Bowl - VIGEO

Ingredients

• 1 pound shrimp, shelled & deveined
• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1/2 cup cilantro, chopped
• 1 Tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1 small can of sliced olives
• 1 can black beans, rinsed
• 1 avocado, diced
• 2 small tomatoes, diced
• Juice from 1 lime
• 1/4 cup salsa
• 1/8 cup lowfat sour cream or plain Greek yogurt (optional)
• Sprinkle Mexican cheese blend (optional)