Blackened Shrimp Pesto Quinoa Bowl

Blackened Shrimp Pesto Quinoa Bowl

Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes


1 pound large shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 cups quinoa, cooked according to package instructions
1 cup cherry tomatoes, halved
1⁄2 cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/4 cup dairy-free pesto sauce (store bought or see recipe below!)
1/4 cup pine nuts, toasted
1/4 cup crumbled feta cheese (optional)
1/4 cup fresh basil leaves, torn for garnish



1. Seasoning the Shrimp:
Toss the shrimp with blackening seasoning in a bowl until evenly coated.
2. Cooking the Shrimp:
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per
side until opaque and blackened. Then, set aside.
3. Preparing the Quinoa Salad:
In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber,
red onion, Kalamata olives, and pine nuts.
Add the pesto sauce to the quinoa mixture and toss until well combined.

4. Assembling the Bowls:
Divide the quinoa mixture into bowls and top with the blackened shrimp.
Garnish with torn basil leaves and feta cheese (if using).