weeknight wonders: chipotle shrimp quinoa bowls

Hello there!  Hope you had a great weekend.  We got sushi (mine was cooked), hung out with family and friends, and worked on the nursery.  We are 23 weeks Wednesday!  I can't even believe how fast this pregnancy is going... I feel like our little love will be here before I know it. More on that later though, right now let's talk dinner.  

Health food should taste incredible if at all possible.  I mean, if your going to eat superfoods like kale and quinoa, don't you want it to taste as good as it is for you?  Thankfully this chipotle marinade makes pretty much makes everything taste AMAZING.  Chicken, shrimp, tofu, steak, veggies... you douse it with this stuff and I'll clean my plate every time.   And these clean burrito bowls are chock full of goodness. Quinoa and shrimp are packed with protein. Quinoa, black beans, and corn provide complex carbs.  And, the avocado is a healthy fat that gives the dish that creamy flavor most burrito bowls need dairy for.  And kale is basically a wonder veggie.

It is so nutrient dense, that a small serving goes a long way.  It really doesn't need a side dish or salad to go with it, which makes it a prefect weeknight meal.  It does take a little prep work.  I usually marinade the shrimp the night before, but the whole meal comes together in about 30 minutes.  Perfection.  If seafood isn't your thing, you can sub chicken.  (See the note at the bottom of the recipe.) Enjoy and happy Monday!! 

Chipotle Shrimp Quinoa Bowls
Click here for printable recipe!


For the marinade: 
1 canned chipotle pepper, chopped
2 tablespoons adobe sauce (From the can of chipotle peppers)
2 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons cumin
1/2 cup olive oil
2 tablespoons lime juice

For the dish:
1 pound shrimp, de-veined & peeled with tails removed
1 cup kale, chopped or torn into bite sized pieces
1 cup corn, fresh or frozen
1 16 oz. can reduced sodium black beans, drained and rinsed
1/2 grape tomatoes, cut in half
1 cup uncooked quinoa, rinsed
3 tablespoons lime juice
2 avocados, sliced

Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 4 hearty servings


1. The night before, whisk marinade ingredients together.  Place shrimp in a shallow baking dish with a lid. Pour marinade over shrimp, cover and refrigerate. 

2. Preheat oven to 350F. Prepare quinoa according to package directions.  (I always make my quinoa with chicken or veggie broth rather than water. It tastes SO much better.) Set aside. 

3. Add kale, corn, black beans, and tomatoes to marinade shrimp.  Stir mixture until veggies are coated with marinade.  Bake for 20 minutes or until shrimp is completely cooked, stirring occasionally so all the kale gets crispy. 

4. In a large bowl, mix cooked quinoa and shrimp mixture together.  Sprinkle with lime juice and stir until everything is coated. Serve with sliced avocados. Enjoy!

Note: To substitute chicken for shrimp, cut 1 pound chicken into 1/2 inch stripes.  Marinade.  Mix with veggies and bake at 375F for 20-25 minutes or until chicken is completely cooked.