Charred Shrimp With Pesto And Quinoa

Ingredients

• ⅓ cup pesto
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1kg peeled and deveined large shrimp, patted dry
• 4 cups rocket
• 2 cups cooked quinoa
• 1 cup halved cherry tomatoes
• 1 avocado, diced
• 2 tablespoons chopped coriander

Preparation

1. whisk pesto, vinegar, oil, salt and pepper in a large bowl. remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
2. heat a large cast-iron skillet over medium-high heat. add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. remove to a plate.
3. add rocket and quinoa to the large bowl with the vinaigrette and toss to coat.
4. divide the arugula mixture between 4 bowls.
5. top with tomatoes, avocado and shrimp.
6. drizzle each bowl with 1 tablespoon of the reserved pesto mixture and top with chopped coriander.