1cupquinoacooked according to package instructions
1 8.8 ozpackage roasted beetssliced
1/3cupcrumbled Imported Cabrales cheese
Line up 4 bowls and evenly divide quinoa, shrimp, beets, and avocados in individual piles, across bowls. Whisk together sherry vinegar, honey, olive oil, salt and pepper and drizzle evenly across bowls. Garnish each with scallions, pistachios, and parsley and top with imported Cabrales.
Cooking Tip: If you can’t find packaged roasted beets in the produce section it’s easy to make your own! Preheat the oven to 450 degrees. Scrub 8 small beets, place on foil and drizzle with olive oil. Seal foil packet and place on a baking sheet. Roast beets for 35-40 minutes or until fork tender. Let cool before slicing.
Keyword cabrales cheese, quinoa salad, Quinoa, beet and cabrales bowls with shrimp