Vibrant bowl with succulent shrimp, crisp vegetables, creamy avocado, and fluffy quinoa. Finished with tangy balsamic dressing 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
# Steps:
01 - Rinse quinoa thoroughly under cold water. Combine quinoa and water in a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 12–15 minutes until all liquid is absorbed. Fluff gently with a fork and set aside.
02 - Bring a pot of lightly salted water to a rolling boil. Add broccoli and asparagus, blanch for 2–3 minutes until crisp-tender. Drain immediately and rinse under cold water to halt cooking. Set aside.
03 - Heat 1 tsp olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then add to the pan. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Remove from heat.
04 - In a small bowl, whisk together remaining olive oil, balsamic vinegar, salt, and pepper until emulsified.
05 - Divide cooked quinoa evenly between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado in sections over the quinoa.
06 - Drizzle balsamic-olive oil dressing over each bowl. Garnish with fresh herbs and lemon wedge if using. Serve immediately while vegetables retain their crisp texture.
