Charred Shrimp & Pesto Buddha Bowls | Ubiquinol

Ingredients

• ⅓ cup prepared pesto
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound peeled and deveined large shrimp (16-20 count)
• patted dry
• 4 cups arugula
• 2 cups cooked quinoa
• 1 cup cherry tomatoes
• halved
• 1 avocado
• diced