Save The first time I made these bowls, it was a Tuesday evening after feeling sluggish from weeks of heavy comfort food. I needed something that would make me feel alive again but still satisfy that dinner craving for something substantial. The colors alone brightened my entire kitchen.
My sister was visiting when I first served this, and she actually stopped mid conversation to admire how gorgeous it looked. We ended up eating in comfortable silence, just enjoying how fresh and light everything tasted while catching up on life.
Ingredients
- Large shrimp: These cook up so quickly and stay tender, just do not overcook them or they will turn rubbery
- Quinoa: Rinse it thoroughly under cold water to remove any bitter coating, it makes all the difference
- Broccoli florets: Blanching keeps them vibrant green and crisp tender instead of mushy
- Asparagus: Trim the woody ends and cut into uniform pieces for even cooking
- Red cabbage: Thinly sliced adds this gorgeous purple color and satisfying crunch
- Tomato: Dice it right before serving so it does not get watery
- Ripe avocado: Wait until the very end to slice it so it does not brown
- Extra virgin olive oil: Use the good stuff here since the flavor really shines in the dressing
- Balsamic vinegar: Creates that perfect sweet tangy balance that cuts through the richness
- Salt and black pepper: Season each component as you go for layers of flavor
- Fresh parsley or cilantro: Adds a bright herbal finish that wakes everything up
- Lemon wedges: A squeeze right before serving adds that final pop of brightness
Instructions
- Cook the fluffy quinoa base:
- Rinse the quinoa until the water runs clear, then simmer it covered until fluffy. Let it sit covered for a few minutes off the heat before fluffing with a fork for perfect texture every time.
- Blanch the vibrant vegetables:
- Drop broccoli and asparagus into boiling water just until tender but still snappy. Immediately shock them in cold water to lock in that gorgeous bright green color.
- Sear the succulent shrimp:
- Get your skillet good and hot with a touch of oil, then cook shrimp quickly until they turn pink and opaque. Season generously and do not crowd the pan or they will steam instead of sear.
- Whisk the simple dressing:
- Combine olive oil and balsamic with salt and pepper until emulsified. Taste and adjust until the balance feels right to you.
- Assemble your beautiful bowl:
- Divide quinoa between two bowls, then arrange shrimp and vegetables in sections like a rainbow. Let yourself get artistic with the placement.
- Finish and serve immediately:
- Drizzle that balsamic dressing over everything, add fresh herbs and a lemon wedge. The contrast of warm quinoa and cool crisp veggies is absolute perfection.
Save This has become my go-to after vacation meals when I need to reset but refuse to eat boring diet food. It is somehow indulgent and wholesome all at once.
Making It Your Own
I have swapped shrimp for grilled chicken strips when I wanted something heartier, and honestly it works beautifully. The key is keeping the vegetables crisp and the dressing tangy to balance everything out.
Prep Ahead Strategy
You can blanch the vegetables and cook the quinoa up to two days ahead, just store them separately. The shrimp and avocado should always be cooked and sliced fresh for the best texture and flavor.
Serving Suggestions
Sprinkle toasted pumpkin seeds or sliced almonds over the top for extra crunch. A drizzle of tahini mixed with lemon juice is also amazing if you want to change up the dressing completely.
- Toast your seeds or nuts in a dry pan until fragrant for deeper flavor
- Try massaging a little olive oil into the cabbage for a softer texture
- Warm the quinoa slightly before assembling if you prefer a hot meal
Save Every bite feels like you are doing something good for yourself without sacrificing the joy of eating.
Common Recipe Questions
- → How long does it take to prepare this bowl?
The total time is 35 minutes, with 20 minutes for preparation and 15 minutes for cooking. Most of the prep work involves chopping vegetables while the quinoa simmers.
- → Can I make this ahead for meal prep?
Absolutely. Cook the quinoa, blanch the vegetables, and prepare the dressing up to 3 days in advance. Store components separately in airtight containers and assemble when ready to serve.
- → What protein alternatives work well?
Grilled chicken breast, baked tofu, or pan-seared salmon are excellent substitutes. Adjust cooking times accordingly—chicken takes longer, while tofu requires about 5-7 minutes.
- → Is this bowl suitable for specific dietary needs?
Yes, it's naturally gluten-free and dairy-free. The bowl provides balanced macros with 22g protein, 38g carbohydrates, and 22g fat per serving while remaining light and nourishing.
- → How do I prevent the avocado from browning?
Slice the avocado just before serving. If preparing ahead, toss slices with lemon juice before storing. The citrus in the dressing also helps maintain the avocado's vibrant color.
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them dry thoroughly before cooking to ensure proper searing.