Being a college student, meal prep is super important. I wanted to make a recipe that I could have for lunch and that would last me four days max. I knew that I wanted to incorporate shrimp to get my protein. SO, I thought to myself, what goes great with shrimp? Quinoa!!!! My mom always made shrimp and quinoa bowls and they always tasted so well together. I chose butternut squash because I think it tastes better than potatoes, and it's full of flavor. I added avocado because who doesn't love avocado? okay okay I know some people don't and that's okay! You don't absolutely need it to make this recipe but I think it adds color and more flavor. Red tomatoes because it adds a sweetness, and romaine lettuce. Really you could use any type of lettuce or spinach-That's just what I had in my fridge and your girl is on a tight budget!
For the dressing:
Really you don't need any dressing but if you want you could throw some olive oil on there or a raspberry vinaigrette.
xoxo
Sophia
Ingredients
1 avocado
2 cups romaine lettuce
1/2 cup tomato sliced in half
1/2 cup of quinoa
1 cup of water
1/4 teaspoon salt
1/2 pound of shrimp (deveined)
1 tablespoon of oil (I use avocado oil)
1 teaspoon paprika
1 cup butternut squash cubes
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Preparation
For the quinoa: start by boiling the water. Take 1 cup of water to boil in larege pot. Stir in quinoa and bring temp to 6 and cook, covered for 15 min. After take off heat and let sit for 5 min
To cook the shrimp: In medium bowl, combine the shrimp, oil and spices. Heat a large pan at medium high (6) for 1 minute. Once pan is hot, coat pan with light drizzle of oil and place the shrimp in. Cook 2 min each side or until you like it (I perfer somewhat charred)
Place lettuce in bowl and add the quinoa, tomatoes, shrimp and top it with avocado
Preheat oven to 400. Cut the butternut squash into cubes or however big you want! Toss with oil in large bowl. Add salt and pepper if you want! Cook for 25-30 min
