Spicy Shrimp and Quinoa Bowl

Dressing

• 1 garlic clove
• ¼ bunch cilantro leaves
• 3 green onions, trimmed, cut into pieces
• 4 oz sour cream
• 2 oz extra virgin olive oil
• 1 ½ oz lime juice
• ½ tsp salt, to taste
• ⅛ tsp ground black pepper

Quinoa and Shrimp

• 7 oz quinoa
• 35 oz water
• 1 tsp salt, divided, to taste
• 24 oz large shrimp, raw, peeled, deveined
• ½ oz extra virgin olive oil
• 1 tsp paprika
• ½ tsp ground cumin, to taste
• ½ tsp chili powder, to taste
• ¼ tsp ground cayenne pepper, to taste
• ⅛ tsp ground black pepper, to taste
• 12 oz fresh corn kernels (from approx. 2 ears of corn)
• 10 oz salad greens, divided
• 8 oz cherry tomatoes, halved
• 1 English cucumber, thinly sliced or diced
• 1 avocado, diced
• 3 - 4 tbsp pumpkin seeds