(Culinary.net) Keeping meals meatless for Lent is simple with this Orange Shrimp Quinoa Bowl—fresh, flavorful, and packed with shrimp and veggies.

Find more wholesome and healthy recipes at Culinary.net.

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Orange Shrimp Quinoa Bowls

Serves: 2

• 1 cup quinoa
• 1 cup orange juice
• 1 tablespoon hot sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 4 tablespoons vegetable oil
• 1 tablespoon lime juice
• 1 tablespoon white miso
• 1/4 cup butter
• 1 1/2 pounds shrimp, peeled, deveined, and tails removed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 cucumber, sliced into half moons
• 5 green onions, sliced
• 1 avocado, sliced
• 1 teaspoon sesame seeds
• 2 tablespoons cilantro, chopped

Cook quinoa according to package instructions. Set aside.

In a medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of the liquid into a separate bowl. Set aside.

Add shrimp to the remaining mixture and marinate for 15 minutes.

Heat a large skillet over medium heat with butter. Add shrimp, salt, and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.

In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado, and shrimp. Sprinkle sesame seeds and cilantro over both bowls.

Drizzle with reserved dressing.