Low Carb Argentinian Red Shrimp Bowls with Quinoa and Avocado
How to Make It
Step 1
First, cook the quinoa. Add quinoa to a dry, small saucepan and toast the quinoa, constantly stirring until it smells nutty. Add ½ cup of water to the quinoa and cover the pot with a lid. Bring the water to a simmer and allow to cook until the pan is almost dry. Turn off the heat and leave the lid on the pot for 5-7 minutes until the rest of the water is absorbed. Stir the quinoa and chill it in the freezer while you prepare the other ingredients.
Step 2
Prep the vegetables so they are ready to go into a large mixing bowl. This includes dicing the cucumbers, draining the olives, and slicing the red onion.
Step 3
To a large mixing bowl, add in the spinach, cooled, quinoa, olives, sliced red onion, and diced cucumber. Set it aside.
Step 4
Combine the vinaigrette ingredients, including fresh lemon juice, olive oil, 1 ½ tsp sea salt, and one garlic clove (grated on a Microplane). Whisk well until combined. The color should lighten once the olive oil has emulsified into the lemon juice. Wait to pour over the dressing until the shrimp is cooked and ready to go.
Step 5
Season the shrimp with ½ tsp sea salt and ½ tsp garlic powder. Place the shrimp into the Air Fryer basket (if you do not own one, please see the notes section above). Cook the shrimp at 400 F for 4 minutes. Toss the salad with the vinaigrette and top it with the shrimp. Serve immediately.
Ingredients
- Quinoa – 0.25 cup
- Water – 0.5 cup
- Spinach, raw – 5 cup
- Pitted Kalamata Olives Marinated With Herbs & Napa Valley Cabernet – 20 olives
- Lemon juice – 6 tablespoon
- Extra virgin olive oil – 6 tablespoon
- Salt, sea salt – 1.5 teaspoon
- Garlic – 1 clove
- Red onion – 0.25 cup
- Cucumber – 1 medium
- Shrimp – 1 lb
- Salt, sea salt – 1.5 teaspoon
- Garlic powder – 0.5 teaspoon
- Avocado – 1 each