Shrimp: 150 g (5 oz, peeled and deveined), Quinoa: 50 g (1/4 cup uncooked), Avocado: 50 g (1/4 medium, sliced), Cherry tomatoes: 50 g (1/2 cup, halved), Lime juice: 15 ml (1 tbsp), Olive oil: 5 g (1 tsp), Fresh cilantro: 5 g (1 tbsp, chopped), Salt & pepper: To taste
1. Cook quinoa: Rinse and cook 50 g quinoa according to package instructions. 2. Cook shrimp: Heat 5 g olive oil in a pan. Add 150 g shrimp and cook until pink. Season with salt and pepper. 3. Assemble bowl: Layer quinoa, 50 g avocado, and 50 g cherry tomatoes in a bowl. 4. Add shrimp: Place cooked shrimp on top. Drizzle with 15 ml lime juice. Garnish with 5 g cilantro. 5. Serve immediately.
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