Ingredients
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⅓ cup prepared pesto
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2 tablespoons balsamic vinegar
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon ground pepper
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1 pound peeled and deveined large shrimp (16-20 count), patted dry
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4 cups arugula
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2 cups cooked quinoa
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1 cup halved cherry tomatoes
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1 avocado, diced
Directions
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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.
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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.
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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.
