Packed with flavor, this is a healthy, easy one-dish meal for those short on time. The other benefit is most of the ingredients are items you probably already stock in your kitchen. As for the cooked shrimp, you can keep it simple by justing defrosting already cooked shrimp or for extra flavor, you can roast and sauté the shrimp.
- 1/3 cup Pesto Sauce, jarred or homemade
- 1 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
- 1 lb Cooked Large Shrimp (16-20 count), peel and deveined
- 4 cups Arugula
- 1 cup+ Cherry Tomatoes
- 1 Avocado, diced
- Salt & Pepper to taste
- Shaved Parmesan Cheese
Preheat the oven to 300 degrees. Toss the tomatoes in olive oil, salt & pepper and then place on a baking sheet lined with aluminum foil. Roast until the tomatoes start to wilt, about 20 minutes. Once out of the oven, drizzle with balsamic vinegar.
While the tomatoes are roasting, cook the quinoa according to the package. In a large bowl, add the arugula. When the quinoa is cooked, mix in the pesto well and then add it to the bowl with the arugula. Next, add the roasted tomatoes and diced avocado. Season with salt & pepper and mix well. Top with the cooked shrimp and shaved Parmesan cheese. Serve warm or room temperature.