Gluten-Free Buddha Bowls with Charred Shrimp & Pesto

Healthy way to combine a great Gluten-Free meal.

• Difficulty: Easy
• 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

Ingredients

INGREDIENTS:

• 1/3 cup Pesto
• 2 tbsp Balsamic Vinegar
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 460 g Shrimps ((Peeled & Devined))
• 4 cup Arugula
• 2 cup Cooked Quinoa
• 1/2 cup Cherry Tomatoes ((Halved))
• 1 Avocado ((Diced))

Instructions

METHOD:

1. 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. 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. 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.