Category: Dinner, Fish Recipe, Gluten-Free, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Salads, Seafood Recipe, Summer Recipes, Vegetable Recipes, Vegetarian
Cuisine: African, Chinese, European, Italian/USA, South African
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
Healthy way to combine a great Gluten-Free meal.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Whisk Pesto, Vinegar, Oil, Salt & Pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl set both bowls aside.
- 2. Heat a large cast-iron skillet over medium-high heat. Add Shrimp and cook stirring, until just cooked through with a slight char for about 4 to 5 minutes. Remove to a plate.
- 3. 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.
