Vibrant bowl with shrimp, vegetables, avocado, quinoa, and balsamic drizzle ready in 35 minutes.
# Components:
→ 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
12 - 1 tbsp fresh parsley or cilantro, chopped
13 - Lemon wedges, for serving
# Directions:
01 - Rinse quinoa thoroughly under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and reduce heat to low. Simmer for 12–15 minutes until water is completely absorbed. Fluff with a fork and set aside.
02 - While quinoa cooks, bring a pot of lightly salted water to a rolling boil. Add broccoli florets and asparagus pieces. Blanch for 2–3 minutes until vegetables are crisp-tender. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
03 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add seasoned shrimp and cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Remove from heat promptly to prevent overcooking.
04 - In a small bowl, whisk together remaining olive oil, balsamic vinegar, salt, and black pepper until emulsified. Adjust seasoning to taste.
05 - Divide cooked quinoa evenly between two serving bowls. Arrange shrimp, broccoli, asparagus, red cabbage, tomato, and avocado in distinct sections over the quinoa base.
06 - Drizzle balsamic-olive oil dressing generously over each bowl. Garnish with fresh herbs and lemon wedge if desired. Serve immediately while vegetables retain their crisp texture.
