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Grilled Shrimp Asparagus Quinoa Bowl

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Course Main Dish

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

You can find the recipe for my Lightened up Creamy Carrot Salad HERE
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