Serves: 2-3

Ingredients for bowl:

18 large shrimp, peeled and deveined

1 tbsp. each of avocado or olive oil, lime juice and melted butter

1 tsp. paprika

¼ tsp. each of salt, pepper, garlic powder, onion powder, thyme and oregano

1 pinch red pepper flakes

½ cup organic quinoa

1 cup vegetable stock

1 large bell pepper

20 small grape tomatoes

2 cloves garlic, peeled

3 cups romaine hearts, chopped

3 tbsp. red onions

2 scallions

1 avocado

Ingredients for dressing:

4 tbsp. mayonnaise

4 tbsp. greek yogurt

2 tbsp. lime juice

¼ tsp. each of cumin and chili powder

Pinch of salt and pepper

Whisk together oil, butter, lime and seasonings in a small glass bowl. Add shrimp, mix thoroughly to coat, and then set aside. Next, rinse quinoa and add to medium saucepan with stock — adding a dab of butter and a pinch of salt. Cover and cook for 15-18 minutes until light and fluffy, then remove from heat and let stand.

While the quinoa is cooking, thinly slice the bell pepper and garlic and cut the grape tomatoes in half. Heat a large skillet over medium-high heat, and add the peppers and garlic, sautéing for 3-5 minutes. Add the tomatoes and cook for another two minutes. Transfer these veggies to a glass bowl, and add salt and pepper to taste. Add shrimp to hot skillet, and cook over medium heat until firm and pink — about 4-5 minutes — being careful not to overcook them.

Divide the quinoa between two or three bowls. Top with chopped romaine and red onions, sautéed veggies, shrimp and avocado. Whisk together mayonnaise, yogurt, lime juice and the seasonings for the dressing. Drizzle evenly over top of power bowl ingredients, and sprinkle with chopped scallions.

—

Shiloh Naomi

Photo: Shiloh Naomi