Cabo Shrimp Quinoa Bowl
Chef Dave Schy
Burrito Beach
Chicago
At six-unit Burrito Beach, bowls are a newer addition to a menu that had traditionally focused on burritos, tacos, quesadillas and nachos. Chef Dave Schy has expanded customization options by giving guests the opportunity to build a bowl with a base of quinoa and/or rice topped with several protein choices, including char-grilled chicken, beef brisket, sirloin or shrimp. Here, garlicky spiced Cabo shrimp top the entree bowl.
Ingredients
Cabo shrimp
3 cloves minced garlic
3 oz. michelada
2 tbsp. olive oil
1 tbsp. chili powder
1 green onion, chopped
1 tsp. red wine vinegar
1 lb. peeled, deveined shrimp
Quinoa mixture
4 cups cooked quinoa
1 tomato, small dice
1/2 red bell pepper, small dice
2 green onions, sliced thin
1 serrano pepper, seeded and minced
4 tbsp. minced cilantro
3 tbsp. lime juice
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 tsp. chili powder
1/2 tsp. salt
Bowl components
3 oz. cooked fat-free black beans
3 oz. cooked rice
3 oz. quinoa mixture
3 oz. Cabo shrimp
3 oz. grilled mixed vegetables (zucchini, onions, peppers, kale and/or yellow squash)
1 oz. shredded Monterey Jack cheese
1 oz. pico de gallo
1 oz. cooked or canned corn kernels seasoned with chipotle
Steps
1. Prepare Cabo shrimp: In large bowl, combine all ingredients except shrimp; mix well, Add shrimp; marinate several hours in the refrigerator.
2. Meanwhile, combine cooked quinoa with tomato, red pepper, green onions, serrano, cilantro, lime juice, olive oil, vinegar, chili powder and salt; mix well.
3. Grill shrimp on griddle or barbecue grill until cooked through.
4. To build each bowl, layer black beans in bottom and cover with rice. Place quinoa mixture to one side; add grilled vegetables in one corner and grilled shrimp in the other corner. Sprinkle cheese, pico de gallo, corn and cabbage evenly over top of bowl; drizzle with salsa verde.