I know shrimp and quinoa again! I just love this combination and it is so easy to throw dinner together with these two as a starting point!  I had a lot of tomatoes left over this week so I needed a way to use them up and of course I waited until the last minute and was starving!

I got the quinoa going and then defrosted the shrimp and added fresh ground pepper and lemon juice, next i started on the “sauce” I diced up two tomatoes that were on the vine from the grocery store.  I started with a little extra virgin olive oil and minced garlic, then when that was hot i threw in the tomatoes and let them heat up.  When the tomatoes were done cooking I took them out and put them in a bowl then I cooked the shrimp and when they were done cooking in the left over juices I put the tomatoes back in and mixed them together.

The next step was of course baby spinach, I have been obsessed with spinach and it is so good for you so I tend to throw it in everything that I can from smoothies to sandwiches its perfect in everything!

I then added in the quinoa which absorbed the lemon juice from the shrimp and the olive oil.  The last step after I took out my portion was just a little grated parm cheese and 1/4 of an avocado.  I don’t know what possessed me to put avocado on this meal but I’m glad I did because it was delic! It added a creaminess to the dish that I would have traditionally gotten from cheese, but this is a great healthy fix for those cheese addicts like me!

I usually never know what I am doing when I start cooking haha but luckily this one turned out great and I couldn’t wait to eat it for lunch the next day!

xo Meg