Charred Shrimp, Pesto and Quinoa

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Directions

Step 1

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.
Step 2

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.
Step 3

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.

Tips

To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

Nutrition Facts

Serving Size:

2 1/2 cups

Per Serving:

429 calories; protein 30.9g; carbohydrates 29.3g; dietary fiber 7.2g; sugars 5g; fat 22g; saturated fat 3.6g; cholesterol 187.5mg; vitamin a iu 1125.6IU; vitamin c 14.4mg; folate 108.9mcg; calcium 205.4mg; iron 2.9mg; magnesium 130.5mg; potassium 901.1mg; sodium 571.4mg; thiamin 0.2mg.

Exchanges:

4 fat, 3 lean protein, 1 1/2 starch, 1/2 vegetable

Charred Shrimp, Pesto and Quinoa

Directions

Tips

Nutrition Facts

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The Dos and Don’ts

Without proper storage conditions food will usually last shorter. Make sure to purchase quantities that can be consumed well before the end of the expected storage life.

Check out the hints and our Knowledge Center about how to keep humidity and temperature at the desired level.

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Sometimes it is difficult to keep the ideal temperature in the fridge – if you need to store products for a longer time -check out alternative foods.

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