Shrimp Quinoa Kale Salad Bowls with Hummus Dressing
Easy to prepare Shrimp Quinoa Bowls with Kale Salad and Hummus Dressing. Great lunch or light dinner.
Servings 2
Calories
Ingredients
Garlic Shrimp
- ½ pound frozen shrimp thawed, peeled and deveined
- 1 tablespoon olive oil
- 1 clove garlic minced or ¼ teaspoon garlic powder
- 1 tablespoon fresh lemon juice or lime juice
- ¼ teaspoon paprika or chili powder
- 1 pinch cayenne pepper or crushed red pepper flakes
- Kosher salt and fresh ground black pepper to taste
Quinoa Kale Salad
- 3-4 cups of baby kale greens
- ½ cup cooked quinoa I used red quinoa, but any color is fine
- ½ cup sweet peppers chopped
- 2 tablespoon sliced scallions
Hummus Dressing
- ½ cup hummus
- ¼ cup orange juice
- ½ teaspoon Worcestershire sauce
Instructions
- Mix shrimp with seasonings and set aside.
- Whisk together the hummus dressing ingredients and arrange half the quinoa, kale and sweet peppers in each of two bowls. Pour some of the dressing on each bowl.
- Sauté Marinated Shrimp over medium heat until cooked through.
- Once fully cooked, divide the marinated shrimp and place in the bowls then sprinkle generously with the sliced scallions.