Prep Time:25 minsTotal Time:25 minsServings:4Yield:10 cupsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:10 cups
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupprepared pesto2tablespoonsbalsamic vinegar1tablespoonextra-virgin olive oil½teaspoonsalt¼teaspoonground pepper1poundpeeled and deveined large shrimp (16-20 count), patted dry4cupsarugula2cupscooked quinoa1cuphalved cherry tomatoes1avocado, diced
Cook Mode(Keep screen awake)
Ingredients
⅓cupprepared pesto
2tablespoonsbalsamic vinegar
1tablespoonextra-virgin olive oil
½teaspoonsalt
¼teaspoonground pepper
1poundpeeled and deveined large shrimp (16-20 count), patted dry
4cupsarugula
2cupscooked quinoa
1cuphalved cherry tomatoes
1avocado, diced
DirectionsWhisk 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.TipsTo make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.Originally appeared: EatingWell.com, June 2019; updated February 2023
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.TipsTo make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.
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.
Originally appeared: EatingWell.com, June 2019; updated February 2023
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Nutrition Facts(per serving)429Calories22gFat29gCarbs31gProtein
Nutrition Facts(per serving)
- 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.
