Detox Buddha Bowl with Shrimp and Quinoa (Printable Version)

A vibrant bowl with shrimp, quinoa, fresh vegetables, avocado, and balsamic dressing. Gluten-free, dairy-free, and ready in 35 minutes.

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined

→ Grains

02 - 1/2 cup quinoa, uncooked
03 - 1 cup water

→ Vegetables

04 - 1 cup broccoli florets
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup red cabbage, thinly sliced
07 - 1 medium tomato, diced
08 - 1 ripe avocado, sliced

→ Dressing

09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - Salt and freshly ground black pepper to taste

→ Optional Garnish

12 - 1 tablespoon fresh parsley or cilantro, chopped
13 - Lemon wedges for serving

# Steps to Follow:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low heat for 12 to 15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - While quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2 to 3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking. Set aside.
03 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2 to 3 minutes per side until pink and opaque. Remove from heat.
04 - In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper until well combined.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in organized sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and lemon wedge if desired. Serve immediately.

# Additional Tips::

01 -
  • Everything cooks quickly and separately, so nothing gets mushy or overcooked, and you control every texture.
  • The colors alone make you feel healthier before you even take a bite, and it actually tastes as good as it looks.
  • You can prep the quinoa and veggies ahead, then just sear the shrimp when hunger strikes.
02 -
  • Don't skip rinsing the quinoa, or you'll end up with a bitter, soapy taste that no amount of dressing can fix.
  • Shocking the vegetables in cold water after blanching is the only way to keep them crisp and brilliantly green instead of sad and gray.
  • Cook the shrimp last and hot so they stay tender and don't sit around getting cold and chewy.
03 -
  • Use a large skillet and don't crowd the shrimp, or they'll steam instead of sear and you'll lose that golden, slightly caramelized edge.
  • If your quinoa tastes bland, it probably needs more salt, so season the cooking water generously and taste before you assemble.
  • Make extra dressing and keep it in a jar in the fridge, because it's incredible on salads, roasted vegetables, and even drizzled over grilled fish all week long.
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