Umami
Umami

Fish

Charred Shrimp, Pesto & Quinoa Bowls

4 servings

doses

25 minutes

tempo total

Ingredientes

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 halved cherry tomatoes

1 avocado, diced

Instruções

Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Informação Nutricional

Tamanho da Dose

-

Calorias

429 kcal

Gordura Total

22 g

Gordura Saturada

4 g

Gordura Insaturada

0 g

Gordura Trans

-

Colesterol

188 mg

Sódio

571 mg

Carboidratos Totais

29 g

Fibra Alimentar

7 g

Açúcares Totais

5 g

Proteína

31 g

4 servings

doses

25 minutes

tempo total
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