This is a great summertime meal!

Shrimp & Pesto Quinoa Bowls

2/3 c. prepared pesto

1 TB balsamic vinegar

1 TB EVOO

½ tsp salt

¼ tsp pepper

1 lb shrimp, peeled and deveined

4 c. arugula and spinach

2 c. cooked quinoa

1 c. halved cherry tomatoes

1 avocado, diced

In a large bowl, whisk pesto, vinegar, oil, salt and pepper. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside. Heat large cast iron skillet; add shrimp and cook until just cooked through with a slight char. Remove to a plate. Add arugula and spinach to the large bowl with pesto mix and toss to coat. Divide arugula mixture between four bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Yield: 4 servings. Per serving= 505 Calories; 25g Fat (44.1% calories from fat); 34g Protein; 38g Carbohydrate; 5g Dietary Fiber; 178mg Cholesterol; 595mg Sodium.