Happy Well Fed Friday Crew!  Checkout our yummy meal we have highlighted for this week.

LEMON-CHILI SHRIMP AVOCADO QUINOA BOWLS

Ingredients

For the quinoa:

• 1 cup uncooked quinoa, tri-color or red
• 1 1/2 cups low sodium vegetable or chicken broth

Shrimp:

• 24 jumbo shrimp, peeled and deveined (20 ounces)
• 2 tablespoons olive oil, divided
• Juice and zest of 1 lemon, divided
• 1 tablespoon fresh oregano
• 1 tablespoon chopped fresh parsley
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red chili flakes, or more to taste
• 1/8 teaspoon kosher salt
• black pepper, to tast

Bowls:

• 1 medium Haas avocado, pitted and sliced (yields 5 ounces)
• 4 cups chopped romaine lettuce or your favorite greens
• 1 cup diced tomato
• 1/2 cup diced red onion

Instructions

Cook the quinoa:

Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.

For the shrimp:

While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss. Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.

Divide greens into 4 large serving bowls on one half of the dish.Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion. Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.

Thanks to: https://www.skinnytaste.com/shrimp-quinoa-bowl/