Blackened Shrimp and Quinoa Power Bowl

Blackened Shrimp and Quinoa Power Bowl


Serves: 4


  • 1/2 cup shrimp
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne powder
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 cup cooked multicolor quinoa (or ¼ cup red quinoa and ¾ cup white quinoa)
  • 1 tablespoon vegetable oil
  • 1 tablespoon + 1 teaspoon minced parsley
  • 2 tablespoon extra virgin olive oil, divided
  • Juice from 1 lemon, divided
  • 1 tablespoon rough chopped pistachios
  • 1/2 cup roasted sweet potato
  • 1 wedge of an avocado
  • 1/4 cup thinly sliced roasted peppers
  • 1 cup baby kale or arugula, chopped
  • Additional salt and pepper to taste



  • Mix the smoked paprika, cayenne powder, onion powder, garlic powder, ground black pepper, sea salt, dried basil, dried oregano and dried thyme in a bowl and rub the mixture over the shrimp until each one is coated generously.


  • Cook the quinoa as instructed on the package.
  • Heat a skillet on medium-high heat and coat the pan with 1 tablespoon of oil.
  • Arrange the shrimp in the pan in one layer. Let them cook for 2 minutes and then flip. Cook for another 2 minutes until cooked through and nicely seared.
  • Combine the quinoa with 1 tablespoon olive oil, juice of half a lemon, 1 tablespoon parsley, salt and pepper.


  • Place the quinoa in the bottom of a deep bowl.
  • Arrange all the other ingredients around the bowl in a thoughtful way.
  • Drizzle remaining oil, lemon zest, juice and 1 teaspoon parsley over the top a sprinkle of salt and grind of pepper to finish.