Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Greens Recipes Healthy Arugula Recipes Charred Shrimp, Pesto & Quinoa Bowls 4.7 (18) 18 Reviews These shrimp, pesto and quinoa bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on February 21, 2023 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Instagram Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 10 cups Nutrition Profile: Bone Health Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High-Protein Low Sodium Low-Calorie Soy-Free Jump to Nutrition Facts Ingredients ⅓ cup prepared pesto 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon ground pepper 1 pound peeled and deveined large shrimp (16-20 count), patted dry 4 cups arugula 2 cups cooked quinoa 1 cup halved cherry tomatoes 1 avocado, diced Directions Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside. Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate. 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. Tips To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days. Print Nutrition Facts (per serving) 429 Calories 22g Fat 29g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 429 % Daily Value * Total Carbohydrate 29g 11% Dietary Fiber 7g 26% Total Sugars 5g Protein 31g 62% Total Fat 22g 28% Saturated Fat 4g 18% Cholesterol 188mg 63% Vitamin A 1126IU 23% Vitamin C 14mg 16% Folate 109mcg 27% Sodium 571mg 25% Calcium 205mg 16% Iron 3mg 16% Magnesium 131mg 31% Potassium 901mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved