Shrimp Quinoa Bowl
A vibrant and satisfying dish featuring quinoa, shrimp, fresh vegetables, and creamy avocado, topped with a zesty dressing. Perfect for any occasion!
Ingredients
For the Quinoa
- 1 cup uncooked quinoa Rinse before cooking.
- 2 cups low-sodium chicken or vegetable broth Used for cooking quinoa.
- 0.5 tsp salt To taste.
For the Shrimp
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil (for sautéing)
- 3 cloves garlic (minced)
- 1 tsp paprika
- 0.5 tsp cumin
- 0.25 tsp cayenne pepper (optional for heat)
- 1 pinch salt and black pepper (to taste)
For the Dressing
- 0.25 cup olive oil
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 pinch salt and pepper (to taste)
For the Bowl
- 1 lemon juiced
- 2 cups cherry tomatoes (halved)
- 1 English cucumber diced
- 1 red bell pepper sliced
- 1 cup corn kernels (fresh or frozen)
- 2 cups baby spinach or arugula
- 1 avocado sliced
- 1 handful fresh cilantro (for garnish)
Instructions
Preparation
- Rinse quinoa under cold water and cook it in chicken or vegetable broth until fluffy.
- While the quinoa cooks, season the shrimp with paprika, cumin, cayenne, salt, and pepper.
- In a skillet, heat 2 tablespoons of olive oil and sauté the shrimp with minced garlic until they turn pink.
- Prepare the vegetables by chopping the cherry tomatoes, dicing the cucumber, and slicing the bell pepper.
- In a bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
Assembly
- Assemble the bowls by placing a base of quinoa topped with sautéed shrimp, fresh vegetables, slices of avocado, and drizzle with dressing.
- Garnish with fresh cilantro and serve immediately or store for meal prep.
Notes
Consider enjoying with a chilled white wine or sparkling water. Add a squeeze of lime over the shrimp for extra flavor enhancement.