Quinoa and Shrimp Pesto Bowl

The virtues and health benefits of the Mediterranean diet are widely proven and accepted. The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nuts and seeds, and olive oil. And the inhabitants of the region live a long, healthy life without the modern diseases that plague many in America: Heart disease, diabetes, obesity, and Alzheimer’s.

I love this way of eating because of the flavorful meals I can create that are satisfying and fit a healthy lifestyle. 

My quinoa shrimp bowl also is an easy and quick meal that is perfect for a weeknight. I serve this with toasted pita bread and a glass of crisp white wine. 

1/2 cup prepared or homemade pesto sauce

2 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

1 pound peeled and deveined large shrimp patted dry

1 tablespoon olive oil 

2 cloves garlic, minced

4 cups arugula

2 cups cooked tri-colored quinoa 

1 cup halved cherry tomatoes

1 avocado, diced

4 ounces cubed feta cheese

  1. Whisk pesto, vinegar oil, salt, and pepper together in a large bowl. Place 4 tablespoons in a small bowl. Set aside.
  2. Heat olive oil in a large skillet, add garlic cooking until translucent. Do not brown. Add shrimp and cook, stirring, until cooked through, 4-5 minutes. Remove shrimp to a plate.
    1. Add arugula and quinoa to the large pesto vinegarette bowl and toss to coat. Divide the quinoa mixture into four bowls. Top with shrimp, tomatoes, avocado, and feta. Drizzle each bowl 1 tablespoon of the reserved pesto mixture.




  1. This looks, lovely! My body has been rebelling against tomatoes on several fronts. What could I substitute them for to make a lively addition to the the bowl? I was thinking fresh and lightly sautéed asparagus.


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