Charred Shrimp, Pesto & Quinoa Bowls | byron-nutrition
About the Recipe These shrimp, pesto, and quinoa bowls are healthy and quick, not to mention packed with flavor.
Ingredients
- 1/3 cup prepared pesto
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 pound peeled and deveined large shrimp (16-20 count), patted dry
- 4 cups arugula
- 2 cups cooked quinoa
- 1 cup halved cherry tomatoes
- 1 avocado, diced
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