Vibrant bowl with shrimp, vegetables, avocado, quinoa, and balsamic drizzle for a light satisfying meal.
# What You'll Need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
→ Grains
02 - ½ 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 tbsp extra virgin olive oil
10 - 1 tbsp balsamic vinegar
11 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
12 - 1 tbsp fresh parsley or cilantro, chopped
13 - Lemon wedges, for serving
# How to make it:
01 - Rinse quinoa thoroughly under cold running water until water runs clear. Combine quinoa and water in a small saucepan and bring to a rolling boil. Reduce heat to low, cover tightly, and simmer for 12–15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff gently with a fork.
02 - Bring a pot of lightly salted water to a boil. Add broccoli florets and asparagus pieces, cooking for 2–3 minutes until vegetables are crisp-tender and bright green. Immediately drain and transfer to an ice bath or rinse under cold running water to halt the cooking process. Drain well and set aside.
03 - Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Season shrimp generously with salt and black pepper. Arrange shrimp in a single layer and cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Avoid overcrowding the pan. Remove from heat immediately to prevent overcooking.
04 - In a small bowl, whisk together remaining olive oil and balsamic vinegar until thoroughly emulsified. Season with salt and pepper to taste. Whisk vigorously for 30 seconds to ensure proper incorporation.
05 - Divide cooked quinoa evenly between two shallow bowls, creating a bed in the center. Arrange blanched broccoli, asparagus, shredded cabbage, diced tomato, sliced avocado, and cooked shrimp in distinct sections around the quinoa. Drizzle with balsamic dressing immediately before serving.
06 - Top with freshly chopped parsley or cilantro if desired. Serve with fresh lemon wedges on the side for guests to add brightness. For optimal texture and temperature contrast, serve immediately while shrimp remains warm and vegetables retain their crisp-tender bite.
