Directions (Continued)
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4**Set Aside Shrimp:** Once cooked, remove the shrimp from the skillet and set aside on a plate.
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5**Build Base:** Divide the cooked quinoa evenly among 4 individual serving bowls.
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6**Add Greens & Veggies:** Top the quinoa in each bowl with a generous portion of mixed greens, followed by the sliced red bell pepper and red onion.
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7**Complete Bowls:** Arrange the cooked chili-lime shrimp and diced avocado artfully over the vegetables in each bowl.
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8**Finish & Serve:** Sprinkle fresh cilantro over the top. Drizzle with the remaining fresh lime juice and season with extra salt and pepper to taste. Optionally, add a dollop of Greek yogurt or a light dressing. Serve immediately.
💡 Chef’s Tip
For an extra layer of flavor and to ensure the shrimp doesn’t overcook, remove it from the skillet as soon as it’s pink and opaque, even if you need to cook it in batches. This keeps it tender and juicy.
⏰ Make-Ahead Instructions
While best served fresh, cooked quinoa and prepared vegetables can be stored in separate airtight containers in the refrigerator for up to 3 days. Cook the shrimp just before serving for the best texture.
🔄 Ingredient Substitutions
Shrimp: Chicken breast or firm tofu can be substituted; adjust cooking times. Quinoa: Brown rice, couscous, or cauliflower rice for lower-carb. Veggies: Feel free to add corn, black beans, or cucumber for variety. Heat: Adjust cayenne pepper and chili powder to your preferred spice level.
