Save to Pinterest My kitchen counter was a mess of colorful vegetables one Sunday afternoon when I decided to stop feeling sluggish and actually do something about it. I had shrimp thawing, quinoa in the pantry, and a fridge full of produce that deserved better than my usual lazy cooking. This bowl came together almost by accident, but the way the balsamic hit the warm quinoa and the shrimp stayed perfectly tender made me realize I'd stumbled onto something I'd want every week. It tasted like a reset button, but one that didn't punish you with bland food.
I made this for my friend who claimed she hated healthy food, and she went quiet for a full minute after her first forkful. She kept mixing bites, getting a little shrimp with avocado, then quinoa with the tangy dressing, discovering new combinations. By the end, she was using her phone to photograph her half-eaten bowl, which I took as the highest compliment. That night proved to me that nourishing food doesn't have to apologize for itself.
Ingredients
- Large shrimp, peeled and deveined: These cook in minutes and stay sweet and tender if you don't overdo the heat, giving the bowl its satisfying protein punch.
- Quinoa: Fluffy, nutty, and filling without being heavy, it soaks up the dressing beautifully and makes the bowl feel complete.
- Broccoli florets: Blanching keeps them bright green and crisp-tender, adding a slight bitterness that balances the sweetness of the shrimp.
- Asparagus: I trim the woody ends and cut them into bite-sized pieces so every forkful is easy and elegant.
- Red cabbage, thinly sliced: Raw and crunchy, it adds a peppery snap and those gorgeous purple streaks that make the bowl look like art.
- Tomato, diced: Juicy pockets of acidity that burst in your mouth and keep everything from feeling too rich.
- Avocado, sliced: Creamy, buttery, and essential for tying all the textures together with its mild richness.
- Extra virgin olive oil: The backbone of the dressing, it coats everything with a fruity, peppery smoothness.
- Balsamic vinegar: Just enough tang and sweetness to wake up your taste buds without overwhelming the fresh flavors.
- Fresh parsley or cilantro (optional): A handful of chopped herbs makes the bowl taste brighter and more alive.
- Lemon wedges (optional): A squeeze at the end adds a little zing and makes the shrimp taste even sweeter.
Instructions
- Cook the quinoa:
- Rinse it well under cold water to wash away any bitterness, then simmer it covered until the water disappears and the grains turn fluffy and translucent. Fluff it with a fork and let it breathe so it doesn't clump.
- Blanch the vegetables:
- Drop the broccoli and asparagus into boiling salted water just until they turn vibrant and tender, then shock them in cold water to stop the cooking and lock in that bright color. This step keeps them from turning drab and mushy.
- Sear the shrimp:
- Heat a little oil in a hot skillet, season the shrimp with salt and pepper, and cook them quickly on each side until they curl and turn pink. Overcooked shrimp get rubbery, so pull them off the heat as soon as they look opaque.
- Make the dressing:
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl until it emulsifies into a smooth, tangy drizzle. Taste it and adjust the seasoning so it's bold enough to flavor the whole bowl.
- Assemble the bowls:
- Divide the quinoa between two bowls, then arrange the shrimp and vegetables in colorful sections on top like a painter's palette. Drizzle the dressing over everything, garnish with herbs and lemon, and serve it right away while the shrimp is still warm.
Save to Pinterest The first time I ate this alone on a Tuesday night, I realized I didn't need a special occasion to feed myself something beautiful. The bowl sat in front of me, all those colors and textures playing together, and I felt proud instead of tired. It's become my reminder that taking care of yourself can be delicious, quick, and completely worth the effort.
How to Prep Ahead
I cook the quinoa and blanch the vegetables in the morning, then store them separately in the fridge so they stay fresh and distinct. When dinnertime comes, I just slice the avocado, sear the shrimp, and assemble everything in minutes. This trick turns a 35-minute meal into a 10-minute assembly, which is a lifesaver on busy evenings when I still want to eat something real.
Customizing Your Bowl
I've swapped shrimp for grilled chicken thighs when I'm cooking for someone who doesn't eat seafood, and it works beautifully with the same dressing. Tofu cubes crisped in a hot pan give the bowl a different texture, while keeping it plant-based and just as satisfying. You can also rotate the vegetables with whatever's in season, like roasted sweet potato in the fall or zucchini ribbons in summer, and the formula still holds.
Finishing Touches That Matter
I learned that a sprinkle of toasted pumpkin seeds or slivered almonds adds a nutty crunch that makes every bite more interesting. A handful of baby spinach or arugula tucked under the warm quinoa wilts just enough to add another layer of green without extra work. The lemon wedge isn't optional for me anymore, because that final squeeze of citrus pulls all the flavors into focus and makes the shrimp sing.
- Taste your dressing before you drizzle, and don't be shy with the balsamic if you love tang.
- Slice the avocado right before serving so it stays green and doesn't brown on you.
- Serve the bowl immediately while the shrimp and quinoa are still warm and the vegetables are cool, because that temperature contrast is part of the magic.
Save to Pinterest This bowl has become my go-to when I want to feel good without sacrificing flavor or fun. I hope it gives you that same little spark of pride when you sit down to eat something you made with your own hands.
Common Recipe Questions
- → Can I prepare this bowl ahead of time?
Yes, you can prepare components separately and store them in the refrigerator for up to 2 days. Cook quinoa and blanch vegetables in advance. Keep shrimp refrigerated and cook just before serving for best texture. Assemble bowls fresh to prevent sogginess and maintain the crisp-tender quality of vegetables.
- → What proteins can I substitute for shrimp?
Grilled chicken breast, pan-seared tofu, or baked salmon work wonderfully as alternatives. For vegetarian options, chickpeas or white beans provide excellent protein and texture. Adjust cooking times based on your chosen protein, typically 3-5 minutes for most proteins over medium-high heat.
- → Is this truly gluten-free and dairy-free?
Yes, the base preparation is completely gluten-free and dairy-free. However, always check individual ingredient labels for cross-contamination warnings, especially for quinoa, oils, and any pre-seasoned products. When purchasing shrimp, verify processing facilities if you have severe allergies.
- → How do I make the bowl more filling?
Add toasted seeds like pumpkin or sunflower seeds, sliced almonds, or walnuts for extra crunch and calories. Increase quinoa portions or add chickpeas for additional protein and fiber. Drizzle with tahini or add a poached egg on top for richness without dairy.
- → Can I use frozen vegetables?
Absolutely. Frozen broccoli and asparagus work well—simply thaw and blanch briefly or add directly to hot water for 2-3 minutes. Frozen vegetables are often more economical and nutritious than fresh. Avoid freezing the raw shrimp beforehand if possible, but thawed frozen shrimp are acceptable alternatives.
- → What's the best way to store leftovers?
Store cooked components separately in airtight containers for up to 3 days. Keep dressing separate to prevent sogginess. Reassemble when ready to eat. Note that avocado will oxidize; consider adding it fresh during assembly rather than storing with other components.