Shrimp & Black Bean Quinoa Bowl

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Shrimp & Black Bean Quinoa Bowl

Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: dairy-free, gluten-free, seafood
Calorie: 400-500, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 11+g
Servings: 2 servings
Calories: 467kcal


  • 1/2 cup Quinoa (dry)
  • 10 ozs Shrimp (peeled, deveined)
  • 2 tsps Taco Seasoning
  • 2 tsps Extra Virgin Olive Oil (divided)
  • Sea Salt & Black Pepper (to taste)
  • 1 cup Black Beans (cooked)
  • 2 stalks Green Onion (thinly sliced)
  • 1/3 cup Red Onion (diced)
  • 1/3 Cucumber (medium, quartered)
  • 1 Lemon (juiced)


  • Cook the quinoa according to the package directions.
  • In a bowl, mix together the shrimp, taco seasoning, and half of the oil. Season with salt and pepper. Warm a pan over medium heat. Add the shrimp and cook for two to three minutes per side, until pink and cooked through.
  • Divide the quinoa, shrimp, black beans, green onion, red onion, and cucumber between bowls. Top with the remaining oil and lemon juice. Adjust the seasoning to your taste and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to approximately two cups.
  • More Flavor

    Add cherry tomatoes, bell peppers, and/or fresh herbs.


Calories: 467kcal | Carbohydrates: 57g | Protein: 43g | Fat: 8g | Cholesterol: 228mg | Sodium: 431mg | Fiber: 12g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 14mg | Calcium: 166mg | Iron: 5mg

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