Foodie Friday~Superfood Bowls

This amazing Superfood Bowl recipe has been all over Pinterest and many blogs including my daily read Designer Bags and Dirty Diapers.  Here is my rendition of a fabulous dish...

Superfood Bowls

Ingredients

1/2 cup dry quinoa (I did an entire easy quinoa package)

1/3 cup red onion, chopped

1 orange, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained (I did a can)

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed (I did a can)

1/3 cup cilantro, chopped (I did A LOT)

salt & pepper

My Additional Ingredients

1 pd. thawed shrimp peeled and deveined

1 tbsp Siracha Sauce

1 tbsp Honey

1 Package of chopped Button Mushrooms

1 chopped Tomato 

For the Lemon Vinaigrette:

2 lemons, juiced (need 1/4 cup juice)

2 garlic cloves, microplaned or finely minced

dash of sweetener (agave nectar, stevia or white sugar)

salt & pepper

6 Tablespoons extra virgin olive oil

Directions

Cook quinoa according to package directions. Set aside to cool.

Cook the Shrimp in a skillet with the Siracha Sauce and Honey until pink.  Set aside to cool

Sautee the Mushrooms in olive oil.  Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil (I made in a bowl).

Combine cooled quinoa, shrimp and mushrooms with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper, and tomato. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.  Serves 5.  I added more Siracha sauce on top of mine to make it extra spicy. 

Delish and Oh so Good for you!

Beaucoup D'Amour, 

Megan