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? You’re welcome. Presenting the ultimate quinoa-avocado bowl, sure to make you the envy of the office.

Crispy Kale

2 tablespoons extra-virgin olive oil

1 bunch lacinato kale, roughly torn

Salt and freshly ground black pepper

Quinoa

2 teaspoons extra-virgin olive oil

1¼ cups quinoa

2 cups chicken broth (or water)

Salt and freshly ground pepper

Spicy Shrimp & Toppings

1 tablespoon extra-virgin olive oil

1 pound shrimp, peeled and deveined

2 tablespoons hot sauce

1 teaspoon ground cumin

¾ teaspoon ground coriander

Salt and freshly ground black pepper

2 California Avocados—peeled, pitted and sliced

2 watermelon radishes, thinly sliced

1. Make the kale: Preheat the oven to 400°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 salt and 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.