Ingredients for Charred Shrimp, Pesto & Quinoa Bowls
- For the Pesto Vinaigrette:
- 1/3 cup prepared pesto
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- For the Salad:
- 1 pound peeled and deveined large shrimp (16-20 count), patted dry
- 4 cups arugula
- 2 cups cooked quinoa
- 1 cup halved cherry tomatoes
- 1 avocado, diced
Cooking Instructions for making Charred Shrimp, Pesto & Quinoa Bowls
Cook the Quinoa
Rinse 1 cup of quinoa under cold water.
Add 1 cup of water to the Thermomix bowl. Insert the simmering basket with the rinsed quinoa.
Cook for 15 minutes / 100°C / Speed 2. Once done, remove the simmering basket and let the quinoa cool.
Prepare the Pesto Vinaigrette:
Prepare the Pesto Vinaigrette
In the Thermomix bowl (no need to wash it), add the pesto, balsamic vinegar, olive oil, salt, and pepper.
Mix for 10 seconds / Speed 4. Scrape down the sides if necessary and mix again for another 5 seconds / Speed 4. Set aside.
Cook the Shrimp:
Add a splash of olive oil to the Thermomix bowl (ensure it’s clean) and place the shrimp in the Varoma dish.
Season the shrimp with salt and pepper.
Fill the Thermomix bowl with 500g of water. Set the Varoma on top.
Cook for 8 minutes / Varoma / Speed 1 or until the shrimp are pink and opaque. Remove the Varoma and let the shrimp cool slightly.
Assemble the Salad:
In a large mixing bowl, combine the arugula, cooked quinoa, cherry tomatoes, and diced avocado.
Add the cooked shrimp on top
Dress the Salad:
Drizzle the pesto vinaigrette over the salad and gently toss to combine all ingredients evenly.
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