Shrimp & Quinoa Taco Bowls

Photography, Foodivine studio

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In saucepan, combine quinoa and 2 cups water. Season with salt and pepper. Bring to boil. Reduce heat, cover and cook until water is absorbed and quinoa is tender, 12 to 15 minutes. Fluff with fork. (Make-ahead: Can be cooled and covered and refrigerated for up to 5 days.) 

Meanwhile, in large skillet, heat oil over high heat. Add shrimp and pap­rika; cook, turning halfway through cook­ing time, until shrimp are golden brown, about 4 minutes. Season with salt and pepper.

Combine quinoa and 1/3 cup Tomato & Lime Vinaigrette. Divide dressed quinoa among 4 bowls. Top each with shrimp, avocado, corn, feta and onion. Sprinkle with cilantro, and jalapeño slices, if using. Serve with remaining dressing, and lime wedges, if using.

Tomato & Lime Vinaigrette

In bowl, whisk together 1/2 cup canola oil, 1/4 cup ketchup, 3 tbsp lime juice, 2 tbsp maple syrup, 2 tsp chili powder and 1 tsp garlic powder. (Make-ahead: Can be covered and refrigerated for up to 5 days.) Makes about 1 cup.

Nutritional facts PER SERVING

  • Iron 3.5 mg
  • Fibre 10 g
  • Sodium 500 mg
  • Sugars 13 g
  • Protein 28 g
  • Calories 790
  • Total fat 50 g
  • Cholesterol 155 mg
  • Saturated fat 7 g
  • Total carbohydrate 57 g
Share X
Lunch & Dinner

Shrimp & Quinoa Taco Bowls