Garlic Shrimp with Avocado and Pesto Quinoa Recipe

Name: Garlic Shrimp with Avocado and Pesto Quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving
Ingredients: 3 tablespoons pesto; 2 cloves garlic; 1/2 English cucumber; 1 avocado; 4 ounces sugar snap peas; 10 ounces shrimp; 1 lemon; 1/2 cup quinoa; 2 ounces baby arugula

Ingredients

3 tablespoons pesto
2 cloves garlic
1/2 English cucumber
1 avocado
4 ounces sugar snap peas
10 ounces shrimp
1 lemon
1/2 cup quinoa
2 ounces baby arugula

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 2 serving

Instructions

Cook quinoa In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes.
Remove pot from heat and set aside, still covered, to keep warm.
Prepare ingredients While quinoa cooks, rinse all produce. Pat arugula dry with paper towel.
Halve snap peas lengthwise. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Halve lemon. Mince garlic.
Cook garlic shrimp Pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add shrimp and garlic and cook, stirring occasionally, until shrimp is opaque and just pink, 4-6 minutes total. Remove pan from heat and set aside.
Make dressing and sauce In a medium bowl (big enough for the salad), whisk together juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to make dressing for the next step.
In a small bowl, stir together half of pesto and juice of remaining lemon to combine (the remaining pesto will be stirred into the quinoa in Step 6). Set lemon-pesto sauce aside until ready to serve.
Toss salad and slice avocado To bowl with salad dressing, add arugula, snap peas, and cucumber.
Toss to coat, then set aside until ready to serve. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.
Plate garlic shrimp Fluff cooked quinoa with a fork, then stir in remaining pesto to coat. Divide salad between serving bowls. Spoon over pesto quinoa and, using a slotted spoon, top with garlic shrimp. Add avocado and drizzle over lemon-pesto sauce. Enjoy!