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Charred Shrimp, Pesto & Quinoa Bowls
Ingredients
  • ⅓ cup prepared pesto
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound peeled and deveined large shrimp (16 to 20 count), patted dry
  • 4 cups arugula
  • 2 cups cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1 avocado, diced
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