Saturday Vittles

 

My daughter and I are trying to eat healthier, so I am sharing some of the dishes that we are eating each week. 

Shrimp and Spinach Quinoa Bowl

You will need: 30 small shrimp

1/2 cup of corn

8 kalamata olives

2 TBSP diced red onion

12 cherry tomatoes- cut in half

1/4 uncooked quinoa

1/2 cup water

2 cups fresh spinach- washed

1/2 of a small avocado- sliced

1 tsp. chicken bouillon powder

1 tsp. butter

1/2 tsp. salt and pepper

1/2 tsp. Old Bay seasoning

1/2 tsp. McCormick Mesquite seasoning

1 lemon cut into wedges

1/2 cup diced cilantro

2, 1-inch cubes of Mexican Queso Fresco cheese (Or any other cheese you like)

What to do: 

Prepare your shrimp. Wash, take the shell off and devein unless they are already prepared. Set aside. 

Add sliced tomatoes and diced onion to a bowl. Take one lemon wedge and squeeze into the bowl. Add salt to taste and stir. Set aside. 

Wash your quinoa in a mesh strainer. Add water and broth powder to a small pot and bring to a bowl. Add quinoa and cilantro to the pot, turn heat down to medium low and put the lid on. Let simmer for 15 minutes or until water is gone. Take off heat and let sit with lid on for at least 5 minutes. 

In a small pan, add the butter, let melt and add the shrimp and spices. Cook until the shrimp turn pink. Squeeze a wedge of lemon onto the shrimp after they are cooked. 

Add the spinach to the bottom of your bowl and layer half of everything else into your bowl. This recipe makes 2 bowls. Top with a little of the cheese if you like. 

You can add dressing of your choice to this if you like, I ate it as is. 

Each serving is 400 calories and 20 carbs. 

Would you eat this?