California Avocado season has ended.

The Ultimate Quinoa-Avocado Bowl

Total time:

45 min

Prep time:

20 min

Cook time:

25 min

Nutritional Highlights (Per serving) See Full
600 Calories
36 g Fat
12 g Fiber
1020 mg Sodium
47 g Carbs
The Ultimate Quinoa-Avocado Bowl


Crispy kale? Check. Spicy shrimp? Check. Avocado slices, watermelon radishes and quinoa? You betcha. Did we just find your new favorite lunch meal? With 56% DV protein and an excellent source of B vitamins including: B2 0.4 mg/30% DV, B3 11 mg/70% DV, B5 2 mg/40% DV, B6 0.8 mg/45% DV and B12 1.4 mcg/60% DV and all that flavor, we just might have.


Serves: 4

Crispy Kale

2 Tbsp. extra virgin olive oil
1 bunch lacinato kale, roughly torn
1/8 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper, or to taste



2 tsp. extra virgin olive oil
1 1/4 cups quinoa
2 cups low sodium chicken broth, (or water)
Salt and freshly ground black pepper


Spicy Shrimp & Toppings

1 Tbsp. extra virgin olive oil
1 lb. medium shrimp (36/40), peeled and deveined
2 Tbsp. hot sauce
1 tsp. ground cumin
3/4 tsp. ground coriander
1/8 tsp. freshly ground black pepper, or to taste
2 ripe, Fresh California Avocados, seeded, peeled and sliced
2 watermelon radishes, thinly sliced

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Make the kale: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, toss the olive oil and kale together. Season with salt and pepper.
  2. Arrange the kale in an even layer on the baking sheet and roast until very crisp, 15 to 17 minutes.
  3. While the kale cooks, make the quinoa: In a medium pot, heat the olive oil over medium heat. Add the quinoa and toast for about 1 minute, stirring constantly. Add the broth (or water) and bring to a simmer. Simmer until the quinoa is tender and has absorbed all the liquid. Season with salt and pepper. Set aside.
  4. Make the spicy shrimp: In a large skillet, heat the olive oil over medium heat. In a medium bowl, toss the shrimp with the hot sauce, cumin and coriander; season with pepper. Add the shrimp to the skillet and sauté until fully cooked, 4 to 5 minutes.
  5. Assemble the bowls: Divide the quinoa among the four bowls and top with a quarter of the kale and shrimp. Top each bowl with a quarter of the avocado and watermelon radish slices. Serve immediately.

Serving Suggestion: Shrimp is used in this recipe, but you can swap with lean chicken, turkey or other proteins.

Beverage Pairing: Service with a tall glass of water or iced tea.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 600
Total Fat 36 g (Sat 5 g, Trans 0 g, Poly 6 g, Mono 22 g)
Cholesterol 145 mg
Sodium 1020 mg
Potassium 1143 mg
Total Carbohydrates 47 g
Dietary Fiber 12 g
Total Sugar 2 g
Protein 28 g

Vitamin A 91 mcg; Vitamin C 20 mg; Calcium 119 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 227 mcg; Omega 3 Fatty Acid 0.5 g.

% Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 10%; Iron 20 %; Vitamin D 0%.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe developed by Erin McDowell for a California Avocado / Pure Wow promotion.


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