SHRIMP QUINOA HARVEST BOWL

Ingredients:
Shrimp:
15 Shrimp, medium
1 tbsp paprika 
1 tbsp olive oil
1 tbsp butter
1/4 c chopped parsley
3 garlic cloves, minced
2 tbsp lemon juice
1 tsp oregano
Salt + pepper to taste 

Quinoa:
1 cup quinoa
1 1/2 cup water or vegetable broth 
1 tbsp olive oil
1 tsp garlic powder
1 tbsp butter
Salt to taste 

For the bowl: 
1/2 Avocado, medium ripe
2 Persian cucumbers
1 large tomato
1 tbsp tahini
1 tbsp olive oil
Salt + pepper to taste 
2 tbsp feta cheese
1 tbsp scallions
Handful arugula

Directions:

For the Shrimp:
Place a non-stick sauté pan over medium heat. Once the pan is hot, add olive oil, minced garlic and simmer for 1 minute. Then add shrimp and butter. Sprinkle shrimp with spices on one side and cook for 3-4 minutes and flip. Season the other side and cook for another 3 minutes. 

For the Quinoa:
Bring water or broth to boil. Add quinoa, butter, olive oil, garlic powder and salt. Once boiling, lower heat to a simmer, cover and cook for 15 minutes (or until the majority of the liquid is absorbed and quinoa is light and fluffy). Once done, remove from heat and set aside.

Assemble the bowl:
Add all the ingredients to the bowl. Drizzle with tahini and olive oil.

*This recipe serves 2 and you will have leftover quinoa for later!