Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30ml) lime juice, freshly squeezed
  • 1 tbsp (15ml) chili sauce (like sriracha), or to taste
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 fresh pineapple, peeled, cored, and cut into 1-inch rings (approx. 2.5cm)
  • 1 tbsp (15ml) olive oil
  • 3 cups cooked quinoa (approx. 500g)
  • 4 cups (approx. 120g) baby spinach or arugula
  • 1 ripe avocado
  • 2 tbsp (30ml) lime juice, freshly squeezed
  • 2 tbsp (30ml) water (or more, to reach desired consistency)
  • 1/4 tsp salt
  • Chopped cilantro (optional)
  • Toasted sesame seeds (optional)
  • Red pepper flakes (optional)

Instructions:

  1. In a medium bowl, combine shrimp with olive oil, lime juice, chili sauce, garlic, salt, and pepper. Toss to coat. Let it sit for at least 15 minutes (or up to 30 in the fridge).
  2. Brush pineapple rings with olive oil.
  3. Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side, or until pink and cooked through. Grill pineapple rings for 2-3 minutes per side, or until grill marks appear and slightly softened.
  4. In a small bowl or food processor, combine avocado, lime juice, water, and salt. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
  5. Divide quinoa and spinach/arugula evenly among 4 bowls. Top with grilled shrimp, grilled pineapple, and a generous dollop of avocado crema.
  6. Sprinkle with chopped cilantro, sesame seeds, and red pepper flakes (if desired). Serve immediately.