Is it Sunday already! Was this the shortest week or what?! I for one feasted on one too many of my favorite BBQ fare and I am really looking forward to resetting my menu this week. So I thought it would be the perfect time to share this Grilled Shrimp Quinoa Bowl with Lemony Greek Yogurt dressing. This is the perfect meal to get you moving in the right direction.
Besides giving you that needed reset, this grilled shrimp and asparagus quinoa bowl is time friendly and super easy! It’s also really light and refreshing. As you might know, quinoa is so good for you and happens to be one of my pantry staples, along with a giant bag of frozen shrimp from costco. Although not low in cholesterol, shrimp is a great source of protein when eaten in moderation. To keep the shrimp lower in fat just season it with salt and pepper before throwing it on the barbie, lol! Actually I threw mine on my Optigrill because my outdoor grill is still busted.
I seasoned the asparagus exactly the same way. I just sprinkled a little salt and pepper and lightly greased the grill. Since I used my indoor grill for this recipe, I tied up my asparagus into a little bunch with kitchen twine to prevent them from rolling around. It also looks so pretty! Just grilled the asparagus until tender but still slightly firm. While the grill is going you should lightly saute those mushrooms. Again I seasoned lightly and sauteed in a tiny bit of olive oil.
Once these items are cooked you can begin to build your bowl. That is assuming you cooked your quinoa already …. oops did i forget to mention that above, lol!. To keep this on the lighter side I opted for the dressing in my lightened up creamy carrot salad recipe.
Before drizzling a little bit of that lemony greek yogurt dressing, I topped of this dish with a coarse finishing garlic salt. You could also just give this a nice squeeze of lemon and that would do just fine too!
Happy cooking and enjoy!
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Grilled Shrimp Asparagus Quinoa Bowl
- 1 lb shrimp grilled
- 2 cups cooked quinoa
- 1 bunch of asparagus
- 1 pint of tomatoes
- 1-2 avocados sliced
- 8 oz shitake mushrooms
- Course Sea Salt/ Himalayan Pink Salt
- black pepper
- Canola Spray
- 1 Batch Lightened Up Creamy Carrot Salad Dressing
- Cook quinoa according to package instructions and set aside Lightly season shrimp and grill until fully cooked through. Lightly season asparagus and grill until tender. Saute shitake mushrooms for 5 minutes in a teaspoon of olive oil (add more if needed). Lightly season mushrooms with salt.
- Evenly place quinoa in bowls. Evenly divide the reamaining ingredients and place on top of Quinoa. Drizzle each bowl with dressing. Serve and enjoy!