Shrimp, Quinoa, and Arugula Bowl


Warmer days call for more salads and lighter meals. I have started making a lot of "bowls" these days, and I love them because anything goes. This dish of quinoa, seasoned shrimp, and arugula salad is simply delicious. It's easy to prepare and is perfect for a light dinner or lunch. If you love shrimp as I do, this bowl is for you.


Ingredients for Shrimp, Quinoa, and Arugula Bowl:


Salad:

2 pounds shrimp

4 ounces arugula

3 tablespoons grapeseed oil

4 cloves crushed garlic

2 teaspoons smoked paprika

kosher salt


Quinoa:

2 cups quinoa, rinsed well

4 cups chicken broth or water

1 tablespoon olive oil


Dressing:

1/2 cup extra virgin olive oil

2 tablespoons sherry vinegar

2 tablespoons minced shallot

2 teaspoons dijon mustard

kosher salt

black pepper

Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter.


Let's see what we need.


Ready to cook.

Bring the chicken broth to a boil and then add the quinoa. Once the mixture comes to a boil, reduce the heat to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.


Combine the dressing ingredients together in a small bowl or jar and set aside.



Mix the grapeseed oil, garlic, paprika, and 1/2 teaspoon of salt; coat the shrimp with the marinade. Heat a non-stick pan and cook the shrimp in batches for a few minutes until it is pink. Once the shrimp is ready, toss the arugula with the dressing; season with salt and pepper. Add a scoop of the quinoa to each bowl followed by shrimp and some salad.



It's ready!



Enjoy!


Shrimp, Quinoa, and Arugula Bowl:

Salad:

  • 2 pounds shrimp

  • 4 ounces arugula

  • 3 tablespoons grapeseed oil

  • 4 cloves crushed garlic

  • 2 teaspoons smoked paprika

  • kosher salt

  • black pepper

Quinoa:

  • 2 cups quinoa, rinsed well

  • 4 cups chicken broth or water

  • 1 tablespoon olive oil

Dressing:

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons sherry vinegar

  • 2 tablespoons minced shallot

  • 2 teaspoons dijon mustard

  • kosher salt

  • black pepper


  • Bring the chicken broth to a boil and then add the quinoa. Once the mixture comes to a boil, reduce the heat to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.

  • Combine the dressing ingredients together in a small bowl or jar and set aside.

  • Mix the grapeseed oil, garlic, paprika, and 1/2 teaspoon of salt; coat the shrimp with the marinade. Heat a non-stick pan and cook the shrimp in batches for a few minutes until it is pink. Once the shrimp is ready, toss the arugula with the dressing; season with salt and pepper. Add a scoop of the quinoa to each bowl followed by shrimp and some salad. Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter.


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