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Lemon Chili Shrimp Quinoa Bowl
Ingredients
  • subheading: For the quinoa:
  • 1 cup uncooked quinoa, tri-color or red
  • 1 ½ cups low sodium vegetable or chicken broth
  • subheading: 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
  • ¼ teaspoon crushed red chili flakes, or more to taste
  • ⅛ teaspoon kosher salt
  • black pepper, to taste
  • subheading: Bowls:
  • 1 medium Haas avocado, pitted and sliced (yields 5 ounces)
  • 4 cups chopped romaine lettuce or your favorite greens
  • 1 cup diced tomato
  • ½ cup diced red onion
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