Southwest Shrimp Quinoa Power Bowl

This simple and quick recipe is packed with flavor and full of nutrients your body will thank you for. Packed with protein, veggies and low in sodium you’ll be sure to reach your goals in no time. I love it because it’s easy to make for the nights after work you have no idea what to cook.


  • 1⁄3 cup quinoa 

  • 1⁄2 tablespoon coconut oil 

  • 1⁄4 yellow onion chopped

  • 1 shallot chopped

  • 2 roma tomatoes chopped

  • 2 cloves garlic  chopped

  • 1 ear corn cut from cob

  • 1 dash salt 

  • 11⁄2 teaspoons sriracha 

  • 1⁄2 teaspoon cumin 

  • 1⁄2 teaspoon smoked paprika 

  • 1 green bell pepper sliced

  • 14 shrimps 

  • 8 sprigs cilantro chopped

  • 1⁄2 avocado sliced

  • 4 cups mixed greens 


  1. Cook quinoa according to package directions.

  2. In the meantime, heat a saucepan over medium heat and add the coconut oil, and add the onion and shallot and cook until they're fragrant and translucent.

  3. Add the tomato, garlic, corn, salt, sriracha, cumin and paprika and cook for about 10-15 minutes.

  4. Add the bell pepper, and cook for about 2 minutes, and then mix in the shrimp and cook for about 5 minutes, until the shrimp is pink all the way through.

  5. In a mixing bowl, add the cooked quinoa and mix in the cilantro, saving a few leaves for garnish.

  6. Using deep bowls, place 2 cups mixed greens, then add 1/2 cup cooked quinoa to each bowl, top with the shrimp and cooked veggies. Garnish with cilantro leaves and 1/4 avocado for each.

Andrea Whitley