Vibrant bowl with shrimp, fresh vegetables, avocado, quinoa, and tangy balsamic drizzle for a light, nourishing 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 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. Fluff gently with a fork and set aside to cool slightly.
02 - Bring a medium pot of lightly salted water to a boil. Add broccoli florets and asparagus pieces to the boiling water. Blanch for 2–3 minutes until vegetables are bright green and crisp-tender. Immediately drain and transfer to an ice bath or rinse under cold running water to halt cooking process. Drain well and set aside.
03 - Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Pat shrimp dry with paper towels, then season generously with salt and pepper. Arrange shrimp in a single layer in the hot pan. Sear for 2–3 minutes per side until shrimp turn pink and opaque throughout. Do not overcook. Remove from heat immediately.
04 - In a small bowl, combine remaining olive oil (approximately 1 tablespoon plus 2 teaspoons) and balsamic vinegar. Whisk vigorously until emulsified and slightly thickened. Season with salt and freshly ground black pepper to taste. Set aside until ready to serve.
05 - Divide cooked quinoa evenly between two shallow bowls. Arrange blanched broccoli, asparagus, sliced red cabbage, diced tomato, and avocado in distinct sections around the quinoa. Place cooked shrimp on top of the grains or in their own section. Drizzle with balsamic dressing immediately before serving.
06 - Sprinkle chopped fresh parsley or cilantro over each bowl for color and freshness. Add a lemon wedge to each bowl for squeezing over the shrimp and vegetables. Serve immediately while vegetables are still crisp and shrimp is warm. For optimal texture, do not dress until ready to eat.
