quinoa with zucchini & avocado dressing with chili roasted shrimp

we’re new to the world of quinoa (pronounced keen-wah), this super grain containing 11g fiber & 8g protein per serving, but those nutritional facts, paired with this avocado dressing & topped with a few perfectly roasted shrimp and you can’t really argue.

super quick & easy to put together, we served this warm for dinner, and enjoyed the leftovers, just as much, cold the next day.  the shrimp aren’t a requirement, especially if you are looking for this to be a side dish, i just thought they were a nice, spicy contrast to the creamy quinoa.  if you’re vegetarian, or just don’t dig shrimp, leave them off and swap the chicken broth for vegetable stock.

based on the recipe from proceed with caution

extra virgin olive oil
for the quinoa:
1lb shrimp, peeled and deveined
chili powder to coat
1 large zucchini, sliced into 1/4in thick “half moons”
1 cup quinoa, rinsed well
2 cups chicken broth
1/2 cup monterrey jack cheese, shredded
2/3-1 cup avocado dressing (recipe to follow)
2 tablespoons chopped fresh cilantro
salt & pepper

for the dressing: (makes 1 1/2 cups)
1 large, ripe avocado
1 tablespoon freshly squeezed lemon juice
1 clove garlic
1/4 cup plain greek yogurt
3/4 cup water
salt & pepper

1.  preheat the oven to 400 degrees.  lay shrimp on a baking sheet and toss with olive oil and chili powder to coat. do the same with the sliced zucchini, but just sprinkle with salt & pepper, no chili powder.

2.  roast the shrimp and zucchini.  the shrimp will take 6-8 minutes, usually, depending on their size.  the zucchini should be done in 10-12 minutes.

3.  get the quinoa going.  combine quinoa with chicken broth in a saucepan.  bring to a boil, reduce to simmer, cover & cook for 10-15, until the quinoa is tender and translucent.

4.  while everything is cooking, make the avocado dressing.  just combine all the ingredients in the bowl of a food processor or blender, and puree until smooth.  set aside.

5.  when the quinoa, shrimp & zucchini are ready, combine the quinoa, zucchini, cheese, cilantro & 2/3 cup dressing in a large bowl.   toss to combine & add more dressing, if desired, but it’s really good, so you’ll probably want some more.  season with salt & pepper to taste.

plate & top with a few shrimp & enjoy!

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3 Responses to quinoa with zucchini & avocado dressing with chili roasted shrimp

  1. Evie says:

    I love quinoa! This looks so yummy!

  2. marg says:

    Made this last night, and it was DELISH!!! Well, I did substitute scallops for the shrimp. And I didn’t have any zucchini, so I used broccoli. I forgot to serve a spicy dipping sauce that I made over the weekend, so that went in instead of the avacado dressing. Added some cut up tomato for color. Soooo, I guess I didn’t really make THIS dish, but I did have quinoa for the first time and loved it! Who knew? You are an inspiration!

  3. Terri says:

    Made this as written for dinner tonight, and it was absolutely fabulous! The cilantro, avocado dressing, and chili complement each other perfectly, and the shrimp, zucchini, and quinoa just add to it. DH and I have just recently gotten on the quinoa kick, and I am so glad to have found this recipe – and discovered the lushers’ site. Thanks so much for sharing this with us… Now I can’t wait to try that tuna recipe I saw right below this one… another yum to come!

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