Save This bowl came together on a Tuesday evening when I had a fridge full of random vegetables and no real plan. Something about arranging colorful ingredients in sections just makes food feel more satisfying to eat. Now it is my go-to when I want something that looks impressive but takes zero real thought.
My sister was over that first night I made this, and she literally took a photo before digging in. The combination of warm quinoa, sweet shrimp, and that sharp balsamic drizzle just hits every craving at once. It has become our standing lunch date whenever we both need something that feels nourishing without being heavy.
Ingredients
- 200 g large shrimp: Fresh or thawed works perfectly here, just pat them dry before cooking
- 100 g quinoa: Rinse thoroughly under cold water to remove any bitter coating
- 250 ml water: Exactly enough to cook the quinoa until fluffy and tender
- 100 g broccoli florets: Cut into bite-sized pieces so they blanch evenly
- 100 g asparagus: Trim the woody ends and cut into 2-inch pieces for easy eating
- 100 g red cabbage: Thinly slice for a gorgeous pop of purple and satisfying crunch
- 1 medium tomato: Diced small adds brightness and juice to balance the quinoa
- 1 ripe avocado: Slice right before serving to keep it from browning
- 2 tbsp extra virgin olive oil: Use the good stuff here since the flavor shines through
- 1 tbsp balsamic vinegar: Adds that perfect tangy sweetness to tie everything together
- Salt and pepper: Season generously at each step for layers of flavor
Instructions
- Cook the quinoa:
- Rinse the quinoa under cold water until the water runs clear. Combine it with the water in a small saucepan and bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes until all the water is absorbed. Fluff gently with a fork and set aside.
- Blanch the vegetables:
- Bring a pot of lightly salted water to a boil and add the broccoli and asparagus. Cook for 2 to 3 minutes until they are bright green and crisp-tender, then drain immediately and rinse under cold water to stop the cooking process.
- Sear the shrimp:
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the pan and cook for 2 to 3 minutes per side until they are pink and opaque throughout.
- Make the dressing:
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and a pinch of salt and pepper until emulsified. Taste and adjust the seasoning if needed.
- Assemble the bowls:
- Divide the cooked quinoa between two bowls. Arrange the shrimp, broccoli, asparagus, cabbage, tomato, and avocado in sections on top of the quinoa.
- Finish and serve:
- Drizzle the balsamic dressing over everything and add fresh herbs or lemon wedges if you like. Serve right away while the quinoa and shrimp are still warm.
Save Last week my roommate walked in while I was assembling this and immediately asked if she could have what I was making. There is something about seeing all those colors arranged in a bowl that just makes people happy to eat vegetables.
Make It Your Own
I have swapped shrimp for grilled chicken strips when shrimp was not on sale, and honestly, the bowl was just as good. Crispy tofu would work beautifully here too if you want to keep it plant-based.
Meal Prep Magic
Cook the quinoa and blanch the vegetables up to three days ahead. Store everything in separate containers in the fridge and just reheat the quinoa before assembling.
Perfect Pairings
This bowl works beautifully for lunch or a light dinner. Sometimes I skip the balsamic and use a tahini-lemon dressing instead for something creamier.
- Roasted sweet potato wedges on the side make it even more filling
- A sprinkle of hemp seeds or pumpkin seeds adds satisfying crunch
- Extra lemon wedges let everyone adjust the acidity to their taste
Save Hope this bowl brings as much color to your table as it has to mine.
Recipe Questions & Answers
- → Can I use frozen shrimp instead of fresh?
Yes, thaw frozen shrimp completely before cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve better searing and prevents steaming in the pan.
- → How do I store leftovers?
Store components separately in airtight containers. Keep cooked quinoa, shrimp, and vegetables refrigerated for up to 3 days. Assemble bowls fresh and add dressing just before serving.
- → What can I substitute for quinoa?
Brown rice, farro, or cauliflower rice work well. Adjust cooking times accordingly—brown rice takes longer while cauliflower rice cooks in just 5 minutes.
- → Is this suitable for meal prep?
Absolutely. Prepare all components in advance and store them separately. The flavors actually improve as vegetables marinate slightly in the dressing.
- → Can I make it spicy?
Add red pepper flakes to the shrimp while cooking, or mix sriracha into the dressing. A pinch of cayenne pepper also adds gentle heat without overpowering fresh flavors.